ASSESSMENT OF CHITOSAN FROM SELECTED EDIBLE MUSHROOMS FOR ENZYME IMMOBILIZATION

Journal: Acta Chemica Malaysia (ACMY)
Author:Uraku, A.J., Nworie, F.S., Elem, R.C., Uraku, O.H.
ISSN: 2576-6732
e-ISSN: 2576-6724

This is an open access journal distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

DOI: 10.26480/acmy.02.2023.73.82

Assessment of chitosan from some edible mushrooms for enzyme immobilization was carried out using standard methods. The study was aimed to determine functional properties/quality of chitosan from some wild edible Nigerian mushrooms for industrial applications. The results revealed that the Vmax and Km of both free and immobilize cellulases were in the range of 1.25x 10-1 – 9.25 x 10-1 / 3.90 x 10-1- 6.01 x 10-1mg/ml/sec and 4.67 x 10-2- 9.25 x 10-1 / 6.11 x 10-1 -8.70 x 10-1 respectively. Thermostability and optimum pH for the activities of free and immobilize cellulases were 50oC / pH 6 and 40oC / pH 7 respectively; indicating that the immobilized enzyme on different chitosan beads have good thermostability and pH optimum. Storage stability analysis showed a half-life ranging from 3.11 – 6.62 days for free and 8.00 – 232.00 days for immobilize cellulases. The residual activity of immobilized cellulase on standard chitosan and mushroom base chitosan beads achieved after storage for 8, 193, 81, 21, 125 and 232 days were 52.38, 71.79, 65.93, 71.22, 66.45, and 66.81% respectively. The residual activity and half life values were higher in cellulase immobilized on mushroom beads than that of standard chitosan beads. This research suggests that mushroom chitosan has a great potential as a support and carrier for enzyme immobilization.