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Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Abstract

Immobilization of enzymes onto magnetic particles can potentially allow for enzyme reuse, which can significantly reduce the cost associated with e.g. enzymatic protein hydrolysis (EPH) of fish and meat by-products. Here, we report glutaraldehyde-mediated immobilization of a food-grade protease (Subtilisin A) onto magnetic silica particles using three different amine ligands; a short, brush-like linker (aminopropyl trimethoxysilane), a long, flexible linker (Jeffamine), and a gel-like coating (chitosan). The three coupling strategies were evaluated and compared with respect to the amount of immobilized protease, enzyme activity and catalytic performance in the hydrolysis of chicken meat and turkey tendons, respectively. The particle systems showed high reusability (≤85% activity remaining after six consecutive cycles) and storage stability (≤93% activity remaining after 25 months storage). Particle-immobilized enzyme systems were able to catalyze degradation and extraction of protein from chicken meat and turkey tendons.
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Category

Academic article

Language

English

Author(s)

Affiliation

  • SINTEF Industry / Biotechnology and Nanomedicine
  • Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research

Year

2021

Published in

Lebensmittel-Wissenschaft + Technologie

ISSN

0023-6438

Volume

152

Page(s)

1 - 11

View this publication at Norwegian Research Information Repository