NDLI: Lysozyme Immobilized on Micro-Sized Magnetic Particles: Kinetic Parameters at Wine pH

Content Provider	Springer Nature Link
Author	Liburdi, Katia Straniero, Raffaello Benucci, Ilaria Vittoria Garzillo, Anna Maria Esti, Marco
Copyright Year	2012
Abstract	In order to use lysozyme as an anti-microbial agent during the winemaking process, hen egg-white lysozyme (LYZ) was covalently immobilized on two different micro-size magnetic particles (tosyl-activated and carboxylated, TSA and CA, respectively). A cell suspension of Oenococcus oeni, an oenological strain involved in the winemaking process, was utilized as LYZ substrate. Both a kinetic study and a study of the stability of free and immobilized LYZ were performed in McIlvane buffer at pH 3.2, that is the average minimum pH value in wine. The activity and kinetic parameters measured for the free LYZ at pH 3.2 are lower than those reported at the optimum pH (4.5); however the residual activity at pH 3.2 is sufficient to be of interest for further immobilization and applications in winemaking. All kinetic parameters of both biocatalysts (LYZ-CA and LYZ-TSA) are altered after immobilization, probably due to the structural modifications in the active site caused by covalent attachment to the supports. The half-life calculated at 25 °C was 39 h for free LYZ, while it increased to 280 and 134 h for LYZ-TSA and LYZ-CA, respectively. This result indicates that immobilization improves the enzyme stability and that LYZ can be utilized in wine applications in its immobilized forms. In addition, LYZ-TSA seems to be the best biocatalyst for further applications in winemaking.
Starting Page	1736
Ending Page	1746
Page Count	11
File Format	PDF
ISSN	02732289
Journal	Applied Biochemistry and Biotechnology
Volume Number	166
Issue Number	7
e-ISSN	15590291
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-02-11
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Hen egg-white lysozyme Micro-size magnetic particles Oenococcus oeni Enzyme immobilization Kinetic parameters Stability Biotechnology Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Environmental Engineering Biochemistry Bioengineering Applied Microbiology and Biotechnology Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Lysozyme immobilized on micro-sized magnetic particles: kinetic parameters at wine pH.

Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model

Micro-scale procedure for enzyme immobilization screening and operational stability assays

Kinetic study of a hen-egg white lysozyme-based oenological preparation

Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds

Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni

A multiplex PCR method for simultaneous species identification and strain typification of Oenococcus oeni

Lysozyme Immobilized on Micro-Sized Magnetic Particles: Kinetic Parameters at Wine pH

Similar Documents

Lysozyme immobilized on micro-sized magnetic particles: kinetic parameters at wine pH.

Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model

Micro-scale procedure for enzyme immobilization screening and operational stability assays

Kinetic study of a hen-egg white lysozyme-based oenological preparation

Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds

Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni

A multiplex PCR method for simultaneous species identification and strain typification of Oenococcus oeni

Lysozyme Immobilized on Micro-Sized Magnetic Particles: Kinetic Parameters at Wine pH