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dc.contributor.authorOnat, Serhat
dc.contributor.authorSavaş, Elif
dc.date.accessioned2020-12-30T11:35:40Z
dc.date.available2020-12-30T11:35:40Z
dc.date.issued2019en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.urihttps://doi.org/10.14674/IJFS-1529
dc.identifier.urihttps://hdl.handle.net/20.500.12462/10937
dc.description.abstractThe beta-Glucosidase (beta-D-glucoside glucohydrolase, EC 3.2.1.21) enzyme was purified from Gemlik variety olive (Olea europea L.). The purified enzyme was immobilised onto Supermagnetic Nanoparticles in order to stabilise the enzymatic efficiency and increase usage in the food industry. The purified and immobilised enzyme was characterised by molecular weight, kinetic parameters and optimum pH and temperature values comparatively. The enzyme is a monomer with a mass of approximately 40 kDa. The Kinetic values of the immobilised and purified enzymes were 1.34 mM and 384.61 U/mg; 0.37 mM as Km and 370.37 U/mg as Vmax respectively.en_US
dc.description.sponsorshipResearch Fund of the University of Balikesir BAP.3.2016.0001 Turkish Research Council, Turkey 110O778, PT2013-01335en_US
dc.language.isoengen_US
dc.publisherChiriotti Editorien_US
dc.relation.isversionof10.14674/IJFS-1529en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBeta-glucosidaseen_US
dc.subjectOlea Europea L.en_US
dc.subjectpNPGen_US
dc.subjectPurificationen_US
dc.subjectSPMNen_US
dc.titleImmobilization and characterization of β-glucosidase from gemlik olive (Olea europea L.) responsible for hydrolization of oleuropeinen_US
dc.typearticleen_US
dc.relation.journalItalian Journal of Food Scienceen_US
dc.contributor.departmentMühendislik Fakültesien_US
dc.identifier.volume31en_US
dc.identifier.issue4en_US
dc.identifier.startpage749en_US
dc.identifier.endpage763en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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