Chloride Activated Halophilic α-Amylase from Marinobacter sp. EMB8: Production Optimization and Nanoimmobilization for Efficient Starch Hydrolysis

Figure 6

Protective effects of additives on α-amylase immobilization efficiency. Different additives at 0.2% (w/v, enzyme nanoparticle mixture) were added along with α-amylase (100 IU in 1.0 mL 50 mM sodium phosphate buffer, pH 7.0) to glutaraldehyde functionalized silica nanoparticles (15 mg). In control, α-amylase was added to glutaraldehyde functionalized silica nanoparticles without any protectant. Immobilization was carried out as described in Section 2.