Kinetic Behavior and Stability of Alginate-Immobilized Urease from Green Bean Seeds (Phaseolus vulgaris)

Zusfahair Zusfahair; Sifa Nurfadillah  Setiawan; Dian Riana Ningsih; Bilalodin Bilalodin; Amin  Fatoni; Niken  Istikhari Muslihah

doi:10.15408/jkv.v12i1.49961

Authors

Zusfahair Zusfahair Department of Chemistry, Faculty of Mathematics and Natural Science, Jenderal Soedirman University
Sifa Nurfadillah Setiawan Department of Chemistry, Faculty of Mathematics and Natural Science, Jenderal Soedirman University
Dian Riana Ningsih Department of Chemistry, Faculty of Mathematics and Natural Science, Jenderal Soedirman University
Bilalodin Bilalodin Department of Physics, Faculty of Mathematics and Natural Science, Jenderal Soedirman University
Amin Fatoni Department of Chemistry, Faculty of Mathematics and Natural Science, Jenderal Soedirman University
Niken Istikhari Muslihah Department of Chemistry, Faculty of Mathematics and Natural Science, Jenderal Soedirman University

DOI:

https://doi.org/10.15408/jkv.v12i1.49961

Keywords:

Alginate, green bean seeds, immobilization, urease

Abstract

The industrial application of urease is limited due to its low reusability, which can be overcome by immobilization. Furthermore, the utilization of urease from plants such as mung bean seeds, which is affordable and readily available, offers a sustainable alternative to commercial enzymes. This study aimed to immobilize urease extracted from green bean seeds using an alginate matrix and to evaluate its kinetic and stability characteristics. Urease activity was measured at 500 nm using the Nessler method. Kinetic analysis showed that immobilization decreased Vmax from 0.674 to 0.223 M min^-1 and increased K_M from 0.005169 to 0.006755 M. After incubation at 35 ^oC for 180 min, immobilized urease showed higher relative activity (52.26%) than free enzyme (42.82%). Stored at 4^oC for 9 days, the enzyme preserved 56.68% of its relative activity. The immobilized urease displayed the ability to be reused up to five cycles. SEM analysis showed morphological changes in the beads after enzyme incorporation, while EDX confirmed an increase in the elemental composition of the immobilized beads. This study shows that urease from green bean seeds can be effectively immobilized in an alginate matrix to produce a stable, reusable, low-cost biocatalyst with potential for application in urea biosensors.

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