Stabilizacija proteolitičnih encimov z različnimi nosilnimi sistemi

Banfi, Majk (author), Poklar Ulrih, Nataša (mentor)

V okviru magistrskega dela smo proučevali učinek kapsulacije proteolitičnega encima tripsina na njegovo stabilnost pri različnih temperaturah in pH. Pri tem smo uporabili dva naravna, biorazgradljiva nosilna sistema, in sicer alginat in lipide. V prvi fazi eksperimentalnega dela smo se osredotočili na kapsulacijo tripsina v alginatne mikrokapsule, kjer smo s spreminjanjem parametrov skušali doseči kar najvišjo kapsulacijsko učinkovitost. Ta je za alginat znašala od 1,3 do 2,9 %, kar je bistveno prenizka učinkovitost, tako za raziskovalno kot industrijsko uporabo. Učinka kapsulacije na stabilnost tripsina za alginat zaradi nizke kapsulacijske učinkovitosti nismo preučevali. V drugi fazi pa smo se osredotočili na kapsulacijo tripsina v liposome, kjer smo uspeli kapsulirati 54 % celokupnega tripsina, prisotnega v kapsulacijski mešanici. Tako pripravljene vzorce kapsuliranega tripsina smo izpostavili različnim kombinacijam temperature (4, 25 in 37 °C) in pH (7,0 in 9,0). Za ovrednotenje učinka kapsulacije na stabilnost tripsina smo za kontrolo pripravili vzorce prostega encima. Pri tem smo ugotovili, da kapsuliran tripsin obdrži večji delež aktivnosti, kot prost tripsin pri temperaturi 4 in 25 °C ter pri obeh pH vrednostih. Pri temperaturi 37 °C tega učinka nismo zaznali oz. je bil zanemarljiv.

• Language: Slovenian
• Keywords: proteolitični encimi, tripsin, alginat, liposomi, stabilizacija
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [M. Banfi]
• Year: 2017
• PID: 20.500.12556/RUL-97577
• UDC: 606:577.117(043.2)
• COBISS.SI-ID: 8834425
• Publication date in RUL: 27.10.2017

BANFI, Majk, 2017, Stabilizacija proteolitičnih encimov z različnimi nosilnimi sistemi [online]. Master’s thesis. M. Banfi. [Accessed 14 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=97577

Secondary language

• Language: English
• Title: Stabilisation of proteolytic enzymes using different carrier systems

Abstract

We examined the effects of encapsulation on the stability of a proteolytic enzyme trypsin to different combinations of pH and temperature. For encapsulation, we used alginate and lipids, two types of natural, biodegradable polymers. In the first part of this study we focused on the encapsulation of trypsin into alginate microbeads. By varying the parameters of the encapsulation process we were looking to achieve as high encapsulation efficiency as possible. Using alginate we achieved between 1,3 and 2,9 % efficiency, which is far too low for any research or industrial application. As a result of low encapsulation efficiency, we did not evaluate the effect on encapsulation in alginate on the stability of trypsin. In the second stage our research was focused on encapsulation of trypsin into liposomes, where we achieved 54 % encapsulation efficiency. We exposed the prepared samples of encapsulated trypsin to various combinations of pH (7.0 and 9.0) and temperatures (4, 25 and 37 °C). To evaluate the effect of encapsulation on the stability of trypsin, we prepared samples of free enzyme in the same manner. We observed an increase in stability of encapsulated trypsin at temperatures of 4 and 25 °C at both pH values. This effect was not observed with the samples incubated at 37 °C, i.e. the effect was negligible.

• Keywords: proteolytic enzymes, trypsin, alginate, liposomes, stabilisation