In this work, the olive β-glucosidase (β-glu) enzyme was immobilized onto superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used for the debittering process for natural edible olives from Edremit, Turkey. Owing to SPMNs, the system can be easily removed by a simple magnet and reused many times for debittering process. The free olive β-glucosidase (E), β-glucosidase bound SPMNs (IE), free commercial β-glucosidase (CE), and commercial β-glucosidase bound SPMNs (ICE) were comparatively studied for oleuropein removal. In 6 h, the treatment of E, IE, and ICE hydrolyzed the 15.8%, 56.4%, and 80.0% of the oleuropein for 1000 g of olives, respectively, and further treatment showed that the IE and ICE reached the 100% after 22 h treatment. The results revealed that the IE and ICE with biocompatible properties of SPMNs have the economical, fast, and reusable properties for the industrial debittering process in the table olive production.Innovador método de desamargado de aceitunas verdes de mesa: aplicación de β-glucosidasa adherida a nanopartículas superparamagnéticas RESUMEN En este estudio se inmovilizó la enzima de aceituna β-glucosidasa (β-glu) en nanopartículas superparamagnéticas (SPMN); la enzima inmovilizada se utilizó en el método de desamargado de aceitunas naturales comestibles procedentes de Edremit, Turquía. Debido a las SPMN, el sistema puede ser fácilmente removido mediante un simple imán, siendo posible utilizarlo nuevamente muchas veces en el método de desamargado. Para comparar sus propiedades de eliminación de oleuropeína, se estudiaron la β-glucosidasa libre de aceituna (E), la β-glucosidasa adherida a SPMNs (IE), la β-glucosidasa libre comercial (CE) y la β-glucosidasa comercial adherida a SPMN (ICE). Después de 6 horas, los tratamientos utilizando E, IE e ICE hidrolizaron 15,8%, 56,4% y 80,0% de la oleuropeína de 1 000 g de aceitunas, respectivamente; tratamientos posteriores con IE e ICE alcanzaron 100% después de 22 horas. Estos resultados comprueban que las IE e ICE con propiedades biocompatibles de SPMN reúnen propiedades económicas y de rapidez que, aunadas a su cualidad de reusables, hace favorable su uso en el método de desamargado industrial aplicado a la producción de aceitunas de mesa. ARTICLE HISTORY
The aim of this study is to develop stable superparamagnetic iron oxide nanoparticles (SPIONs) for the immobilization of β-glucosidase. The goal is to figure out the possibility of applying immobilization techniques in the debittering of olives. In the present study, SPIONs with a size of ~9 nm were synthesized by co-precipitation, and immobilization was carried out by the formation of covalent bonds between β-glucosidase and SPIONs. The properties of the free enzymes immobilized with SPIONs were compared by using commercial β-glucosidase as a standard. The immobilized enzymes were characterized by using techniques including X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM). The results showed that SPIONs are an effective and suitable material for the immobilization of β-glucosidase as well as a potential nanomaterial for the elimination of olive bitterness originating from oleuropein.
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