FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 215-219.

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Preparation and Properties of Cross-Linked Oxalate Decarboxylase Aggregates

  

  • Received:2011-11-11 Revised:2012-12-07 Online:2013-01-15 Published:2013-01-07

Abstract: Cross-linked oxalate decarboxylase aggregates (oxdc-CLEAs) for use as an enzyme preparation to relieve urinary oxalate stone disease were prepared by a carrier-free immobilization method. Crude enzyme solution was obtained from the induced expression of the genetically engineered strain E.coli BL21(DE3)/pET32a/YvrK, and oxalate decarboxylase was separated by adding 30% ethanol with a purification factor of 2.7 and an activity recovery of 91.2%. Cross-linked oxdc-CLEAs were further obtained after 2 h of cold treatment at 4 ℃ in the presence of 0.5 g/L bovine serum albumin (BSA) and 0.06% glutaraldehyde at pH 5, resulting in an activity recovery of 95.4%. Enzymatic characterization showed that cross-linked oxdc-CLEAs had improved tolerance to acid, heat and trypsin degradation when compared to free oxalate decarboxylase.

Key words: oxalate decarboxylase, cross-linked enzyme aggregates, preparation, properties

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