Biocatalytic processes have been always present in the food industry from wine and beer fermentation to cheese production.
Usually, these biocatalytic processes are multi-enzymatic reactions carried out by microorganisms that convert a substrate into a product. However, the use of microorganisms entails drawbacks like cost production, low operational stability, tedious separation after the achievement of the bioconversion, and failure in reusability.
For this reason, the identification of key enzymes involved in these bioprocesses, their isolation, and immobilization in suitable matrices to carry out in vitro enzymatic reactions has become one of the major goals of the industry.
Glucose Isomerase (GI) has emerged as an excellent alternative to produce High Fructose Syrup (HFS), a food ingredient generally recognized as safe (GRAS) with better properties than the traditional sucrose.
"THE USE OF THE
ABT´S AGAROSE BEADS MATRIX FOR ENZYME IMMOBILIZATION ENABLES THE IMPLEMENTATION OF A COST-EFFECTIVE PROCEDURE"
The team of scientist immobilized GI on Agarose Bead Technologies’s (ABT) High-Density Glyoxal Agarose Resin which bypasses the use of whole microorganisms and allows the elimination of the enzyme/product separation step, increasing the total yield of the bioprocess.
ABT´s High Density Glyoxal Agarose Resin is design to form a covalent binding between agarose and GI lysine amino groups. Due to the high number of aldehydes groups (40-60 µmoles Glyoxal /ml gel) of the agarose beads, the GI conjugation is highly stable.
The beads were subjected to a wide range of physicochemical conditions like an increase of temperature, that cannot be achieved with microorganisms, to accelerate the substrate/product conversion.
Therefore, the use of the ABT´s agarose beads matrix for enzyme immobilization enables the implementation of a cost-effective procedure in terms of reduction of operating time, reusability, and the possibility of choosing batch or continuous mode of production.
This is an excellent strategy that can be extrapolated to any industrial process that uses Biocatalysis to obtain the desired product.
1. Bedade, D. K., Sutar, Y. B., & Singhal, R. S. (2019). Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee. Food chemistry, 275, 95-104. https://doi.org/10.1016/j.foodchem.2018.09.090
2. Neifar, S., Cervantes, F.V., Bouanane-Darenfed, A., BenHlima, H., Ballesteros, A.O., Plou, F.J., Bejar, S., Immobilization of the glucose isomerase from Caldicoprobacter algeriensis on Sepabeads ECHA and its efficient application in continuous High Fructose Syrup production using packed bed reactor, Food Chemistry (2019), doi: https://doi.org/10.1016/j.foodchem.2019.125710
3. Figure modified from 1.