Alfa Amilaz İmmobilizasyon Yöntemleri

Öz

Enzimler, insandan bitkiye hatta mikroorganizmalara kadar, tüm canlılarda bulunan ve biyolojik tepkimeleri hızlandıran, katalizörlerdir. Bitki ve mikroorganizmalar gibi çeşitli kaynaklardan izole edilen enzimler, pek çok endüstriyel alanda kendilerine yer bulmuştur. Bunları bir destek materyale tutturarak, bir diğer ifadeyle immobilize ederek, enzimin tekrar kullanılabilirliği sağlanmış olur. Bu da pek çok endüstride maliyeti düşüren önemli bir süreçtir. Bu çalışmada pek çok anlamda önemli bir enzim olan α-amilazın immobilizasyonunda, son beş yılda üretilen makalelerden bazıları derlenmiştir. İmmobilizasyonda kullanılan destek malzeme ve yöntemler karşılaştırmalı olarak sunulmuştur. Farklı kaynaklardan elde edilen, farklı türdeki α-amilazların serbest ve immobilize formlarının, optimum pH ve sıcaklık ile kinetik parametreleri (Km, Vmax) nasıl etkilediği tartışılmıştır. Rastgele seçilen 28 araştırma makalesi bu değerler açısından karşılaştırmalı olarak sunulmuştur. Çalışmada ayrıca ulusal ve uluslar arası güncel derleme çalışmalar kullanılarak, α-amilaz enzimi ve immobilizasyon yöntemleri hakkında ayrıntılı bilgiler verilmiştir. Çalışmanın bu alandaki Türkçe kaynak eksiğini tamamlayarak, akademik hayatın başındaki meslektaşlara katkı sağlayacağı umulmaktadır.

Anahtar Kelimeler

• Enzim
• İmmobilizasyon
• Alfa amilaz

Alpha-Amylase İmmobilization Methods

Öz

Enzymes are catalysts found in all living organisms — from humans and plants to microorganisms — that accelerate biological reactions. Enzymes isolated from various sources, such as plants and microorganisms, are used in many industrial processes. Attaching them to a support material — immobilising them — ensures the enzyme's reusability. This important process reduces costs in many industries. This study compiles articles on the immobilisation of α-amylase, an important enzyme in many respects, published in the last five years. The support materials and methods used in immobilisation are presented comparatively. The effects of the free and immobilised forms of various types of α-amylase obtained from different sources on optimum pH and temperature, as well as on kinetic parameters (Km, Vmax), are discussed. Twenty-eight randomly selected research articles are comparatively analysed in terms of these values. The study also provides detailed information on the α-amylase enzyme and immobilisation methods using national and international compilations of recent studies. It is hoped that this study will support early-career researchers by filling a gap in Turkish resources in this field.

Anahtar Kelimeler

• Enzyme
• İmmobilization
• Alpha Amylase

Kaynakça

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