Study of the cashew gum polysaccharide for the horseradish peroxidase immobilization — Structural characteristics, stability and recovery

This work describes the use of the cashew gum polysaccharide (CGP) for the immobilization of the horseradish peroxidase and its recovery from the reaction medium by precipitation with organic solvents. The partial characterization of the CGP (FT-IR, DSC, and protein content) and the importance of the proteins for the stabilization of CGP are also presented. The covalent immobilization of the HRP was optimized and it reached a yield of 25.4% when 98.2 U of HRP was added to 15 mg of CGP activated with glutaraldehyde. Best results of reuse were obtained using acetone to precipitate the complex CGPg–HRP, with more than 95% of activity in the 5° cycle of use.