Physical and stability characteristics of Burkholderia cepacia lipase encapsulated in κ-carrageenan

Kenthorai Raman Jegannathan, Eng Seng Chan, Pogaku Ravindra

Research output: Contribution to journalArticleResearchpeer-review

39 Citations (Scopus)

Abstract

In this work, a novel approach for lipase immobilization was exploited. Lipase from Burkholderia cepacia was encapsulated into κ-carrageenan by co-extrusion method to form a liquid core capsule. The diameter of the encapsulated lipase was found to be in the range of 1.3-1.8 mm with an average membrane thickness of 200 μm and 5% coefficient of variance. The encapsulation efficiency was 42.6% and 97% moisture content respectively. The encapsulated lipase was stable between pH 6 and 9 and temperature until 50 °C. The encapsulated lipase was stable until disintegration of the carrier when stored at 27 °C and retained 72.3% of its original activity after 6 cycles of hydrolysis of p-NPP. The encapsulated lipase was stable in various organic solvents including methanol, ethanol, iso-propanol, n-hexane and n-heptane. Kinetic parameters Km and Vmax were found to be 0.22 mM and 0.06 μmol/min for free lipase and 0.25 mM and 0.05 μmol/min for encapsulated lipase respectively.

Original languageEnglish
Pages (from-to)78-83
Number of pages6
JournalJournal of Molecular Catalysis B: Enzymatic
Volume58
Issue number1-4
DOIs
Publication statusPublished - Jun 2009
Externally publishedYes

Keywords

  • κ-Carrageenan
  • Burkholderia cepacia lipase
  • Co-extrusion
  • Encapsulation
  • Immobilization
  • Liquid core capsule
  • Stability

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