Homa Torabizadeh, Ensieh Montazeri
Journal of Advances in Food Science & Technology 6(3): 146–157, 2019 ISSN: 2454-4213 _____________________________________________________________________________________________________
2019
The thermostability enhancement of specified nanomagnetic combi-CLEAs of α-amylase and maltogenic
amylase was evaluated by assessment of kinetic parameters, temperature dependence, enzyme half-life, thermal
inactivation energy barriers (Ea), and thermodynamic parameters in a storage thermostability approach at 55–
95° C for 120 minutes. The Michaelis constant (Ka(in)) values of NM-Combi-CLEAs was diminished within 1.5
folds while The catalytic efficiency was enhanced near 1.32 after CLEAs formation. The half-lives of the
fabricated nano-bio catalyst increased about 2.5 folds at 95º C. Besides, Ea(in)
 of the native combined enzymes was appended from 44.75 into 54.76 (KJ.mol-1
and ΔH* increased from 41.69 to 51.70 (KJ.mol) while, ΔS*
decreased 28.2% after immobilization. The NM-Combi-CLEAs conserved 80.4% of its original activity after ten
cycles. Hence, the advanced technique for NM-Combi-CLEAs production is introduced as an effective and
secured method to fabrication of recyclable immobilized enzyme also, resolving of mass transfer limitation
difficulties and ease in enzyme handling. 
 

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