Immobilization of β-d-galactosidase from Kluyveromyces lactis on functionalized silicon dioxide nanoparticles: Characterization and lactose hydrolysis

Verma, Madan L.; Barrow, Colin J.; Kennedy, John F.; Puri, Munish

doi:10.1016/j.ijbiomac.2011.12.029

Cited by 107 publications

(46 citation statements)

References 38 publications

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“…A similar result of optimum pH for immobilized enzyme was observed in many cases, such as when bgalactosidase immobilized on concanavalin A-layered aluminum oxide nanoparticles [16], immobilization of bgalactosidase on the surface of Con A-layered calcium alginate-starch beads [33], bioaffinity-based immobilization of almond (Amygdalus communis) b-galactosidase on Con A-layered calcium alginate-cellulose beads [30], bgalactosidase immobilized on surface functionalized AgNPs [37], b-galactosidase (A. oryzae) immobilized on Con A-celite 545 and cross-linked with glutaraldehyde [32] and immobilization of b-galactosidase on Con Acellulose support [29]. A shunt in optimum pH from 6.5 to 7.0 upon immobilization of b-galactosidase from K. fragilis on cellulose beads [38] and immobilization of bgalactosidase from K. lactis on functionalized silicon dioxide nanoparticles have also been reported [39].…”

Section: Effect Of Phmentioning

confidence: 93%

“…It was reported that the optimum temperature of b-galactosidase from K. lactis was increased up to 10°C as compared to the soluble enzyme when immobilized on concanavalin A-layered aluminum oxide nanoparticles [16]. b-Galactosidase from A. oryzae immobilized via the diazotization on nylon membranes [41], and immobilization of b-galactosidase from K. lactis on functionalized silicon dioxide nanoparticles [39] had a higher temperature optimum than its soluble counterpart. In contrast to this study, bioaffinity-based immobilization of almond (A. communis) b-galactosidase on Con A-layered calcium alginate-cellulose beads [30] and b-galactosidase (A. oryzae) immobilized on Con A-celite 545 [32] showed that both immobilized and soluble enzyme showed an optimum activity at 50°C.…”

Section: Effect Of Phmentioning

confidence: 99%

“…In a study performed by Ansari and Husain [29], the thermal stability of b-galactosidase immobilized on Con A-cellulose and cross-linked with glutaraldehyde indicated much higher activity when compared to soluble 1. In addition, some other studies found that the thermal stability of ZnO nanoparticles-adsorbed b-galactosidase from A. oryzae retained 55 % of activity [26], b-galactosidase immobilized on surface-functionalized Ag NPs retained 70 % of activity [37] and concanavalin A zinc oxide nanoparticles-bound bgalactosidase from A. oryzae [31] retained 60 % of activity at 60°C after 2 h. Higher thermal stability for the immobilized b-galactosidase from K. lactis onto a polysiloxanepolyvinyl alcohol magnetic (mPOS-PVA) composite [5] and immobilization of b-galactosidase from K. lactis on functionalized silicon dioxide nanoparticles [39] were observed as compared to soluble enzyme. With this stabilizing effects, immobilized and cross-linked b-galactosidase …”

Section: Thermal Denaturation Of Soluble Immobilized and Cross-linkementioning

confidence: 99%

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Immobilization of β-galactosidase from Lactobacillus plantarum HF571129 on ZnO nanoparticles: characterization and lactose hydrolysis

Ethiraj

Mohanasrinivasan

Devi

et al. 2015

Bioprocess Biosyst Eng

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β-Galactosidase from Lactobacillus plantarum HF571129 was immobilized on zinc oxide nanoparticles (ZnO NPs) using adsorption and cross-linking technique. Immobilized β-galactosidase showed broad-spectrum pH optima at pH 5-7.5 and temperature 50-60 °C. Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) showed that β-galactosidase successfully immobilized onto supports. Due to the limited diffusion of high molecular weight substrate, K m of immobilized enzyme slightly increased from 6.64 to 10.22 mM, while V max increased from 147.5 to 192.4 µmol min(-1) mg(-1) as compared to the soluble enzyme. The cross-linked adsorbed enzyme retained 90 % activity after 1-month storage, while the native enzyme showed only 74 % activity under similar incubation conditions. The cross-linked β-galactosidase showed activity until the seventh cycle and maintained 88.02 % activity even after the third cycle. The activation energy of thermal deactivation from immobilized biocatalyst was 24.33 kcal/mol with a half-life of 130.78 min at 35 °C. The rate of lactose hydrolysis for batch and packed bed was found to be 0.023 and 0.04 min(-1).

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Section: Effect Of Phmentioning

confidence: 93%

Section: Effect Of Phmentioning

confidence: 99%

Section: Thermal Denaturation Of Soluble Immobilized and Cross-linkementioning

confidence: 99%

See 1 more Smart Citation

Immobilization of β-galactosidase from Lactobacillus plantarum HF571129 on ZnO nanoparticles: characterization and lactose hydrolysis

Ethiraj

Mohanasrinivasan

Devi

et al. 2015

Bioprocess Biosyst Eng

View full text Add to dashboard Cite

show abstract

“…The sample was applied as ATR prism simultaneously, and measured by 45˚ as an angle of IR incidence in flowing H 2 O. Next, the sample was treated with hydrogen termination by flowing 5% HF solution for 10 min, and smoothed atomically on the surface by flowing 40% NH 4 OH solution for 7 min as measuring in-situ ATR-FTIR. Furthermore, the sample was measured by flowing 4-cyanophenol as the adsorbed aromatic molecule, or flowing 4-bis(2-ethylhexyl)sodium sulfosuccinate solution (aerosol OT) as the immobilized organic molecule with two alkyl chains known as a surfactant.…”

Section: Methodsmentioning

confidence: 99%

Surface Oxide Protection of Si(111) in Solution by the Surfactant Molecules

Ohtake¹,

Iijima²

2017

JSEMAT

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It has been attempted to immobilize organic mono layer on semiconductor surface as functional materials. Silicon surface was especially noticed to develop highly efficient and functional devices, and the silicon devices were expected for the immobilized surface with organic layer. Then we have attempted the immobilization by the mono layer on the hydrogen terminated silicon surface with the alkyl base indicated hydrophobic by using a surfactant. We have observed interactions of immobilized molecules and organic molecules adsorbed on hydrogen terminated Si(111), which is aerosol OT as known surfactant and 4-cyanophenol as shown amphipathic molecule. The aerosol OT inhibited oxidation of Si(111) surface by adsorption to the hydrogen terminated surface to indicate hydrophobic. The 4-cyanophenol made the surface oxide by adsorption, and was desorbed by forming hydrophilic Si surface. In the case of the mixed solution by the aerosol OT and 4-cyanophenol, the aerosol OT controlled the surface oxidation on the hydrogen terminated Si against the 4-cyanophenol.

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“…Research has been conducting in naturally occurring nano structures that can be used as additives which is also used to focus on changing the naturally occurring food substance into nano one to modify its functionality accordingly different and efficient as the originals. Literature gives us important examples of titanium oxides and silicon dioxide which has been used nanomaterials [10]. Not only this, but it should also be considered that reducing size causes increase in the reactivity and may cause disturbance to biological structures which in bigger size doesn't occur.…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

Khan¹

2015

NSTOA

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Nanoscience & Technology: Open AccessOpen Access Review Article nanotechnology arising a new emerging discipline called food nanotechnology. Literally Food and Drug Administration USA (FDA) gives the definition of food nanotechnology in a sense that the nanomaterials used in this case can have size up to 1000 nm because there has been some evidences that even at larger size the particles have same behavior at smaller scale [3].The technology provides its services in almost all sectors of food from production to marketing. In agriculture sector there are several applications available like nano-tech based pesticides and fertilizers with effective impact on plant growth, targeted genetic engineering and molecular farming with the help of nano-vectors which is hoping to take the place of viral vectors [4]. In food processing various industries are also taking leads and making the food with better quality and good nutritive value by utilizing the knowledge of nanotechnology and applying it in food sciences. For example, high impermeable packaging nanomaterials are used for protection of food from UV radiations and providing more strength to keep the food protected from outer environment, thus increasing their shelf life. Beside, nanosensors are also used for the detection of chemicals, gases and pathogens which can represent the spoilage and its rate. In modern terminology a word is given to such type of packaging which is known as smart packaging. Nutritive supplements using polymeric nano-coating with greater bioavailability are also introduced to complete the nutritional requirements. And it is a fact that the most participating research in food nanotechnology is in food processing section in which many researchers and industries are increasing their research in food safety with the help of nanotechnology. Some studies suggested that people are not accepting the direct involvement of nano-particles in food [5] due to some risk factors. So it is needed to provide some safety measurements by creating methods that avoid such direct involvement to reduce the risk and satisfy the community. Organization of Food Structure at Nano-LevelNanoparticles are not always synthetic but nature provide us a view of thinking how these particles are present in nature in various forms as in food, which is a combination of nano versus micro-particles. These molecules make an ordered organization AbstractFood nanotechnology is a combined discipline of food science and nanotechnology. It provides many applications almost in all areas of food technology. This article reviews the main focus in food nanotechnology research of food safety in various forms in which nano-biosensors and antimicrobials nano-agents are the works of interest. These tools are helpful in providing food security and together with nano-coating materials. It makes the base of smart packaging. It is now being estimated from the review that these nanoagents have great contribution in food safety but the health hazard risks due to accumulation of nanomaterials in food s...

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Immobilization of β-d-galactosidase from Kluyveromyces lactis on functionalized silicon dioxide nanoparticles: Characterization and lactose hydrolysis

Cited by 107 publications

References 38 publications

Immobilization of β-galactosidase from Lactobacillus plantarum HF571129 on ZnO nanoparticles: characterization and lactose hydrolysis

Immobilization of β-galactosidase from Lactobacillus plantarum HF571129 on ZnO nanoparticles: characterization and lactose hydrolysis

Surface Oxide Protection of Si(111) in Solution by the Surfactant Molecules

Nanotechnology and Food. Is Nanotechnology for Food Applications Safe? : A Review

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