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Journal of Bioactive and Compatible Polymers
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Immobilization of ß-galactosidase on Tamarind Gum and Chitosan Composite Microspheres

Ji Zhang

College of Life Science, Northwest Normal University, Lanzhou 730070, China, Institute of Polymers, Northwest Normal University, Lanzhou 730070, China

Jiayu Zeng

College of Life Science, Northwest Normal University, Lanzhou 730070, China, Institute of Polymers, Northwest Normal University, Lanzhou 730070, China

Shengtang Zhang

College of Life Science, Northwest Normal University, Lanzhou 730070, China

Yunpu Wang

Institute of Polymers, Northwest Normal University, Lanzhou 730070, China, zhangj{at}nwnu.edu.cn, zjltt66{at}21cn.co

Yongfeng Wang

Institute of Polymers, Northwest Normal University, Lanzhou 730070, China

A new composite microsphere support was prepared and characterized using tamarind gum and chitosan as a source. These new composite microspheres were prepared as well-shaped spheres in range of 230 to 460 m by suspension cross-linking technique. The composite microspheres had better stability in acid and alkaline environments with a swelling volume of 2.34mL/g; the thermal stability of the spheres was better than pure chitosan microspheres. The optimal pH of the immobilized enzyme is pH 8.3 and the optimal temperature is 42°C. The specific activity was 1.6u/g of microspheres and the Michaelis constant was 6.62 10 4. A modified and immobilized enzyme was characterized by means of infrared spectrometry, X-ray photoelectron spectroscopy, and elementary analysis.

Key Words: ß-galatosidase • tamarind gum • chitosan • composite microspheres • enzyme immobilization

Journal of Bioactive and Compatible Polymers, Vol. 21, No. 5, 415-432 (2006)
DOI: 10.1177/0883911506068553
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Ji Zhang, Shengtang Zhang, Guangpeng Wu, Wenqiang Wang, Sufang Gao, Ji Zhang, and Yunpu Wang
An Investigation of Two Kinds of Magnetic Chitosan Composite Microspheres
Journal of Bioactive and Compatible Polymers, July 1, 2007; 22(4): 429 - 441.
[Abstract] [PDF]