IMMOBILIZATION OF GLUCOSE OXIDASE ENZYME FROM Penicillium sp-3 LOCAL STRAIN

https://doi.org/10.22146/ijc.21721

Ahyar Ahmad(1*), Andi Syaiful(2), Firman AP Firman AP(3), Abdul Rauf Patong(4)

(1) Biochemistry and Biotechnology Laboratory, Department of Chemistry, Faculty of Natural Sciences, Hasanuddin University, Makassar, 90245
(2) Biochemistry and Biotechnology Laboratory, Department of Chemistry, Faculty of Natural Sciences, Hasanuddin University, Makassar, 90245
(3) Bioprocess Laboratory, Ujung Pandang State Polytechnic, Makassar, 90245.
(4) Biochemistry and Biotechnology Laboratory, Department of Chemistry, Faculty of Natural Sciences, Hasanuddin University, Makassar, 90245
(*) Corresponding Author

Abstract


Immobilization of glucose oxidase (GOD) enzyme from Penicillium sp-3 local strain has been carried out using ionotropically entrapping method in  Ca-alginate membrane coupled with Na-polyacrilate. The entrapment of the enzyme in diffusion membrane occur spontaneously by cross-linking between Na-alginate/Na-polyacrilate and CaCl2. The GOD enzyme immobilizedby addition of 1 % Na-polyacrilate has the highest encapsulation efficiency, that is 87.13 % with the smallest percentage of diffusion, i.e. 23.37% and the relative activity of 50%. The GOD immobilized enzyme had good stability at the pH range 4 - 7 during 30 minutes of storage and was stable at a temperature of 20 oC. The activity of the GOD enzyme after being utilized continuously for 5 times only decrease up to 47,06 % compared to that in the initial utilization.


Keywords


immobilization; glucose oxidase; Penicillium sp-3; calcium alginate; sodium polyacrilate

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DOI: https://doi.org/10.22146/ijc.21721

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