Immobilization of glucosidase from almonds on MANAE- agarose supports by using the chemistry of glutaraldehyde

The β-glucosidase from almond was immobilized using different strategies: ionic adsorption on aminated (MANAE)-agarose beads at pH 5, 7 and 9, followed by glutaraldehyde pre-activated supports. of the immobilization altered to allow enzyme molecule orientations support surface. concentration exhibited an effect stability free enzyme. Immobilization ion exchange maintained up 80% activity β-glucosidase, however stabilization lower than covalent binding supports 5 showed a higher 78% after 24 h. enzymes were inactivated 7, greater other values. Considering enzymatic activity, kinetic parameters Km, Vmax Km/Ki ratio, with are best option use almonds.