Enhancing Thermal Stability of Immobilized Raw Starch Digesting Amylase (RSDA)Using Different Additives
Enhancing Thermal Stability of Immobilized Raw Starch Digesting Amylase (RSDA) Using Different Additives
Industrial and large scale applications of biocatalysts are often limited by lack of thermostability. Raw starch digesting amylase(RSDA) of Aspergillus carbonarius was immobilized on cyanogen bromide to facilitate mild covalent attachment. To improve thermal stability of immobilized and soluble RSDA different concentrations of sugar (trehalose) and polyols (polyethylene glycol, glycerol and mannitol) under varying conditions; temperature, pH and buffer ionic strength was studied.