Immobilized yeast cells with methanol oxidase activity: Preparation and enzymatic properties

✍ Scribed by R. Couderc; J. Baratti

• Book ID: 102766705
• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: English
• Weight: 758 KB
• Volume: 22
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260220605

✦ Synopsis

Abstract

Cells form the yeast Hansenula polymorpha (ATCC 26012) were successfully immobilized by entrapment in a polyacrylamide gel. The resulting gel showed high methanol oxidase activity especially after treatment with a detergent (CTAB). The enzymatic properties of the gel‐entrapped cell were not very different from that of the soluble enzyme except that no inhibition was observed at high methanol concentration. In continuous reactors, the gel‐entrapped cells showed a much higher stability than other enzyme preparations. The inactivation mechanism was investigated and proved to be the oxidation of essential SH group(s) of the methanol oxidase molecule by hydrogen peroxide. Treatment with β‐mercaptoethanol prevented inactivation or regenerated activity.