Comparative Study of the Immobilization of Pancreatin and Papain on Activated Carbon and Alumina, Using Whey as Protein Substrate
Aiming the preparation of low cost dietary supplements, using whey as hydrolysed protein source,this work involved the immobilization of papain and pancreatin on activated carbon (AC) and alumina (AL) and
the use of these immobilized enzymes to hydrolyze whey proteins. The extent of immobilization (EI) was
determined by the quantification of the non-adsorbed enzyme. The type of support affected the EI of both
enzymes, which were much higher on activated carbon than on alumina. In most cases, the use of 30 min
at 25°C, gave the highest values for EI. Considering the operational stability, AL showed better results than
AC for papain, since the enzyme activity remained unchanged after 15 and 5 times, respectively. The reusability
of pancreatin was 5 and 2 cycles of use on AC and AL, respectively.
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