Department of Engineering, Centro de Ensino Riograndense, Marau, RS, CEP 99150000, Brazil.
Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av, Erechim, RS, 99709-910, Brazil.
Appl Biochem Biotechnol. 2021 Jul;193(7):2162-2181. doi: 10.1007/s12010-021-03533-9. Epub 2021 Mar 8.
Sol-gel technique aiming enzymatic immobilization in situ with ionic liquids as additives is poorly studied. In this process, the addition of the enzyme is carried out in the synthesis of the support. The characteristics of ionic liquids, such as low vapor pressure, thermal stability, and non-flammability, make them strong candidates for use as immobilization additives. The objective of the present study was to immobilize the Candida antarctica B lipase by the sol-gel technique using ionic liquids as additives. The optimum points determined for ionic liquids 1-butyl-3-methylimidazolium chloride, 1-octyl-3-methylimidazolium bromide, and 1 hexadecyl-3-methylimimidazolium were 0.30, 0.27, and 0.22 g/mL of enzyme and 1.60, 1.52, and 1.52% of additive, respectively. The amount of enzyme and ionic liquids used in aerogel immobilization was the same as the optimized values in the xerogel immobilization process (for each ionic liquid). Ionic liquids proved to be good additives in the enzymatic immobilization process. Xerogel, regardless of the ionic liquid, presented a greater number of use cycles and better thermal stability compared to aerogel.
溶胶-凝胶技术旨在通过添加离子液体原位酶固定化，但该技术的研究还很少。在该过程中，在载体的合成过程中进行酶的添加。离子液体具有低蒸气压、热稳定性和非易燃性等特点，使它们成为用作固定化添加剂的有力候选物。本研究的目的是通过溶胶-凝胶技术用离子液体作为添加剂固定化南极假丝酵母脂肪酶。确定的离子液体 1-丁基-3-甲基咪唑氯盐、1-辛基-3-甲基咪唑溴盐和 1-十六烷基-3-甲基咪唑的最佳点分别为 0.30、0.27 和 0.22 g/mL 的酶和 1.60、1.52 和 1.52%的添加剂。气凝胶固定化中使用的酶和离子液体的量与干凝胶固定化过程中的优化值相同（对于每种离子液体）。离子液体被证明是酶固定化过程中的良好添加剂。与气凝胶相比，无论是否使用离子液体，干凝胶在使用周期数和热稳定性方面都表现出更好的性能。
