Immobilization of d-hydantoinase in polyaniline |
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| Authors: | Juliano M. Andrade, Rosa C.D. Peres, E.G. Oestreicher, O.A.C. Antunes,Cl udio Dariva |
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| Affiliation: | aInstituto de Química, UFRJ, CT, Bloco A, Lab 641, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21949-900, Brazil;bInstituto de Pesquisa e Tecnologia-ITP, Programa de Mestrado em Engenharia de Processos UNIT, Campus Farolândia, Av. Murilo Dantas, 300, Aracaju, SE 49032-490, Brazil |
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| Abstract: | Polyaniline (PANI) is a water-insoluble polymer that has been used as support for enzyme immobilization due to its desirable characteristics, such as ease of preparation, high synthesis yield, high stability to temperature and pH, and resistance to microbial attack. In this work an investigation was carried out to determine the best conditions to immobilize d-hydantoinase (E.C. 3.5.2.2) in this support. As result, a simple and fast methodology for d-hydantoinase immobilization in PANI is described. 100% of proteins were immobilized on the support in concentrations up to 2 mg solid/ml. Higher concentrations led to a lower protein percentage immobilized. After five reaction cycles about a half of d-hydantoinase initial activity was conserved. |
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| Keywords: | smCaps" >d-Hydantoinase Immobilization process Polyaniline Adsorption Amino acids |
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