Abstract The crosslinked enzyme aggregate (CLEA) of aminoacylase (EC 3.5, 1.14) from aspergillus melleus was prepared by precipitation with ethanol and crosslinking with glutaraidehyde and ethylene glycol diglycidyl ether (EGDE) as crosslinkers. The various crosslinked parameters were optimized. Almost 63.42% activity of CLEA of aminoacylase remained by using 90% (V/V) ethanol, followed by cross-linking 12 h with glutaraidehyde and EGDE at 30 ℃, the mass ratio was 1.00∶0.75∶2.00. The stability of aminoacylase was enhanced after immobilization. The thermal deactivation model was changed from oneexponential model (free enzyme) to twoexponential model. Free enzyme lost almost all of activity, while aminoacylase CLEA 43% of initial activity. Even at 57 ℃ after 24 h, 32% of initial activity was retained. Additionally, the reusability of the CLEA was evaluated. Aminoacylase CLEA showed 72% residual activity after 10 cycles of repeated use.
YU Shun-Lei, ZHAO Lin, DONG Tao, TAN Xin, LIU Chang-Guang.Preparation of CrossLinked Aggregates of Aminoacylase by Using Dual CrossLinkers[J] Chemcial Industry and Engineering, 2013,V30(3): 38-43
2013, Vol. 30 
