Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
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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Food Science and Technology (Campinas) |
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|
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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 |
_version_ |
1752126325580103680 |