Protection of Papain Active Site with Nickel and Immobilization of Nickel Papain in Citrus Pectin Gel

Immobilization of Enzyme with Natural Products Part II

Abstract

Nickel papain was immobilized by the use of various parts of citrus fruit. The pectic support prepared from the mixed materials of citrus albedo and segment cover had properties superior to those of the others in 0.1M phosphate buffer, pH6.8. However, the other buffer systems are recommended for the immobilized enzyme reaction at high temperatures. Properties of nickel papain were similar to, or superior to those of mercury papain reported in the previous paper. It was observed that the activity of immobilized nickel papain was also maintained at high levels after 25 times repeated use as mercury papain.