Immobilisation of Lysozyme and Glucose Oxidase on a Polyamide Surface Using a Peptide Spacer

• Main Authors: Yi Liu, Sijia Yu, Qiyun Zhong, Jiawen Dou
• Format: Patent
• Language: English
• Published: 27.05.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Disclosed herein are methods of cross-linking enzymes on polyamide material with a stable spacer in between to strengthen the linkage. The method comprises the attachment of a combination of lysozyme and glucose-oxidase on a polyamide surface via a method comprising partial hydrolysis of the surface (e.g. using HCl), functionalization of the surface via the Ugi reaction using cyclohexyl isocyanide and an aldehyde such as 4-hydroxymethyl benzaldehyde, solid phase peptide spacer synthesis (using aminocaproic acid), activation of the spacer peptide via bromacetylation, and lysozyme and glucose-oxidase attachment to the activated spacer. Products made by such methods are also claimed. The method is suited for many different enzymes for various applications including lysozyme/glucose oxidase-coated Polyamide 6 for room temperature beverage protection.