Department of Biotechnology, Mata Gujri College Fatehgarh Sahib, Punjab, India
*Corresponding author: jagdish122@rediffmail.com (ORCID ID: 0000-0001-9889-8450)
Online published on 5 April, 2018.
Mathematical models concerning the synthesis of micro structures, having amylase entrapped in pectin gel was established with response surface methodology. Pectin concentration, pH, temperature and incubation period were selected as the process variables for optimum entrapment of amylase. Sonication and calcium ions enhanced the residual activity of particles. Pectin entrapped amylase exhibited maximum catalysis at pH 6.5 and temperature 60˚C. The kinetics of amylase in free and micro particles form was compatible. SEM micrographs showed spherical particles with an average size of 6.9 μm. Storage stability of pectin loaded amylase was enhanced in liquid medium when compared to free enzyme.
Storage stability of amylase micro-structure enhanced as proportional to free enzyme.
Kinetic properties of amylase entrapped in micro-structure were compatible with free enzyme.
α-Amylase, micro particles, pectin, synthesis
