Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles

Detalhes bibliográficos
Autor(a) principal: EIN ALI AFJEH,Maryam
Data de Publicação: 2020
Outros Autores: POURAHMAD,Rezvan, AKBARI-ADERGANI,Behrouz, AZIN,Mehrdad
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100068
Resumo: Abstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar on both immobilized enzyme (IE) and free enzyme (FE). The evaluation of kinetic parameters for IE and FE has showed that the effectiveness factor was 0.45. Generally, it could be concluded that magnetic nanoparticles with 0.3 g chitosan could provide a suitable medium for immobilization of GOX.
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spelling Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticleschitosan nanoparticlesenzyme activityglucose oxidaseimmobilization efficiencykinetic parametersAbstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar on both immobilized enzyme (IE) and free enzyme (FE). The evaluation of kinetic parameters for IE and FE has showed that the effectiveness factor was 0.45. Generally, it could be concluded that magnetic nanoparticles with 0.3 g chitosan could provide a suitable medium for immobilization of GOX.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100068Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32618info:eu-repo/semantics/openAccessEIN ALI AFJEH,MaryamPOURAHMAD,RezvanAKBARI-ADERGANI,BehrouzAZIN,Mehrdadeng2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100068Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
title Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
spellingShingle Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
EIN ALI AFJEH,Maryam
chitosan nanoparticles
enzyme activity
glucose oxidase
immobilization efficiency
kinetic parameters
title_short Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
title_full Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
title_fullStr Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
title_full_unstemmed Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
title_sort Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
author EIN ALI AFJEH,Maryam
author_facet EIN ALI AFJEH,Maryam
POURAHMAD,Rezvan
AKBARI-ADERGANI,Behrouz
AZIN,Mehrdad
author_role author
author2 POURAHMAD,Rezvan
AKBARI-ADERGANI,Behrouz
AZIN,Mehrdad
author2_role author
author
author
dc.contributor.author.fl_str_mv EIN ALI AFJEH,Maryam
POURAHMAD,Rezvan
AKBARI-ADERGANI,Behrouz
AZIN,Mehrdad
dc.subject.por.fl_str_mv chitosan nanoparticles
enzyme activity
glucose oxidase
immobilization efficiency
kinetic parameters
topic chitosan nanoparticles
enzyme activity
glucose oxidase
immobilization efficiency
kinetic parameters
description Abstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar on both immobilized enzyme (IE) and free enzyme (FE). The evaluation of kinetic parameters for IE and FE has showed that the effectiveness factor was 0.45. Generally, it could be concluded that magnetic nanoparticles with 0.3 g chitosan could provide a suitable medium for immobilization of GOX.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100068
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100068
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.32618
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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