Enzyme Immobilization and Biocatalysis

Whey upgrading by enzyme biocatalysis

Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling ha...

Immobilization of Enzymes on Functionalized Magnetic Nanoparticles for Efficient Biocatalysis

In this paper, iron oxide magnetic nanoparticles were synthesized by co-precipitation method and were functionalized with aldehyde group. Spherical superparamagnetic nanoparticles with diameter of 100 nm were obtained based on the results of field emission scanning electron microscopy (FESEM) and vibrating sample magnetometer (VSM). These particles were further applied for immobilization of enz...

Regeneration of Cofactors for Enzyme Biocatalysis

Rapid protein immobilization for thin film continuous flow biocatalysis.

A versatile enzyme immobilization strategy for thin film continuous flow processing is reported. Here, non-covalent and glutaraldehyde bioconjugation are used to immobilize enzymes on the surfaces of borosilicate reactors. This approach requires only ng of protein per reactor tube, with the stock protein solution readily recycled to sequentially coat >10 reactors. Confining reagents to thin fil...

Extreme Thermophiles: Moving beyond single-enzyme biocatalysis.

Extremely thermophilic microorganisms have been sources of thermostable and thermoactive enzymes for over 30 years. However, information and insights gained from genome sequences, in conjunction with new tools for molecular genetics, have opened up exciting new possibilities for biotechnological opportunities based on extreme thermophiles that go beyond single-step biotransformations. Although ...