Improvement stability and performance of invertase via immobilization on to silanized and polymer brush grafted magnetic nanoparticles


BAYRAMOĞLU G., Doz T., Ozalp V. C., Arica M. Y.

FOOD CHEMISTRY, vol.221, pp.1442-1450, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 221
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.11.007
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1442-1450
  • Keywords: Magnetic support, Immobilization, Invertase, Sucrose hydrolysis, Kinetic parameter, Continuous system, LIPASE, HYDROLYSIS, ADSORPTION, LACCASE, BEADS
  • Gazi University Affiliated: Yes

Abstract

In this study, magnetic nanoparticles (Fe3O4) were modified sequentially with silica (Fe3O4@SiO2), glycidyl methacrylate (GMA) by surface initiated atom transfer radical polymerization (SI-ATRP) and hexamethylene diamine (as a spacer arm). The p(GMA) grafted and SA modified form (i.e., Fe3O4@SiO2@pGMA-SA-3) was used for covalent immobilization of invertase (EC 3.2.1.26). The amount of immobilized enzyme on Fe3O4@SiO2@p(GMA) and Fe3O4@SiO2@p(GMA)-SA-3 was 36.1 +/- 0.9 and 33.4 +/- 1.3 mg/g, respectively. The K-m and V-max values of immobilized invertase were found to be 39.4 mmol/L and 349.5 mmol/L min, and not significantly changed compared with free form (34.3 mmol/L and 387.2 mmol/L min), respectively, revealed that the applied protocol did not have any detrimental effect on the retained activity of immobilized invertase. (C) 2016 Elsevier Ltd. All rights reserved.