Production of fungal laccase and its immobilization and stability

Nam Seok Cho, Hee Yeon Cho, Soo Jeong Shin, Yun Jeong Choi, Andrzej Leonowicz, Shoji Ohga

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18 Citations (Scopus)

Abstract

The extracellular laccase of white-rot fungus, Cerrena unicolor, was purified from culture by Sephadex G-25 and ion-exchange chromatography on DEAE-Toyopearl column and immobilized on various supports. Purified laccase showed two times higher activity after desalting process and 3.7 to 13.4 times activity after DEAE chromatography. During immobilizing process, 93.8% protein and 100% of laccase activity were coupled to the supports. Following immobilization, the optimal pH (5.5) for immobilized laccase was slightly shifted wide pH values (from 5.0 to 6.0) in the case of some supports, and decreased more gradually in alkaline region. Both free and immobilized laccases showed the highest activity at 60°C, however, the immobilized enzyme was more resistant to the wide range of temperature (50-80°C). Even at the 9 °C, treated glass beads and Supp-1 maintained almost 80% activity. After 10 days of storage at 4°C, the immobilized laccases retained 95-100% of its initial activity. It was also more stable during storage at 4°C. While, after the same storage time only 34% the initial activity was retained by the free enzyme. Immobilized laccase on glass supports was retained 85-90% activity over 20 days storage, while free enzyme almost zero activity. The immobilized laccases which are more stable and temperature resistant than free enzyme, seem to be more useful.

Original languageEnglish
Pages (from-to)13-18
Number of pages6
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume53
Issue number1
Publication statusPublished - Feb 2008

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

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  • Cite this

    Cho, N. S., Cho, H. Y., Shin, S. J., Choi, Y. J., Leonowicz, A., & Ohga, S. (2008). Production of fungal laccase and its immobilization and stability. Journal of the Faculty of Agriculture, Kyushu University, 53(1), 13-18.