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Fadnavis NW, Sheelu G, Kumar BM, et al. Gelatin blends with alginate: gels for lipase immobilization and purification. Biotechnol Prog. 2003;19(2):557-64doi: 10.1021/bp010172f.
Fadnavis, N. W., Sheelu, G., Kumar, B. M., Bhalerao, M. U., & Deshpande, A. A. (2003). Gelatin blends with alginate: gels for lipase immobilization and purification. Biotechnology progress, 19(2), 557-64. https://doi.org/10.1021/bp010172f
Fadnavis, Nitin W, et al. "Gelatin blends with alginate: gels for lipase immobilization and purification." Biotechnology progress vol. 19,2 (2003): 557-64. doi: https://doi.org/10.1021/bp010172f
Fadnavis NW, Sheelu G, Kumar BM, Bhalerao MU, Deshpande AA. Gelatin blends with alginate: gels for lipase immobilization and purification. Biotechnol Prog. 2003 Mar-Apr;19(2):557-64. doi: 10.1021/bp010172f. PMID: 12675601.
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Biotechnol Prog. 2003 Mar-Apr;19(2):557-64. doi: 10.1021/bp010172f.

Gelatin blends with alginate: gels for lipase immobilization and purification.

Biotechnology progress

Nitin W Fadnavis, Gurrala Sheelu, Bezavada Mani Kumar, Mahendra U Bhalerao, Ashlesha A Deshpande

Affiliations

  1. Biotransformations Laboratory, Indian Institute of Chemical Technology, Habsiguda, Hyderabad 500 007, India. [email protected]

PMID: 12675601 DOI: 10.1021/bp010172f

Abstract

Blends of natural polysaccharide sodium alginate (5%) with gelatin (3%) cross-linked with glutaraldehyde provide beads with excellent compressive strength (8 x 10(4) Pa) and regular structure on treatment with calcium chloride. Lipases from porcine pancreas, Pseudomonas cepacia, and Candida rugosa were immobilized in such a blend with excellent efficiency. The immobilized enzymes were stable and were reused several times without significant loss of enzyme activity both in aqueous and reverse micellar media. The beads were functionalized with succinic anhydride to obtain beads with extra carboxylic acid groups. These functionalized beads were then successfully used for 7.4-fold purification of crude porcine pancreatic lipase in a simple operation of protein binding at pH 5 and release at pH 8.5.

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