Papain enzyme supported on magnetic nanoparticles: Preparation, characterization and application in the fruit juice clarification
作者： Leila Mosafa , Majid Moghadam , Mohammad Shahedi
DOI: 10.1016/S1872-2067(12)60663-9
关键词:
摘要: Abstract The preparation, characterization, and application of silica-coated magnetic nanoparticles for papain immobilization is reported. Papain was covalently attached onto the (3-chloropropyl) trimethoxysilane-modified nanoparticles. enzyme-immobilized were characterized by Fourier transform infrared spectroscopy, X-ray powder diffraction, scanning electron microscopy, vibrating sample magnetometry techniques. Response surface methodology combined with statistical analyses using Minitab employed to evaluate optimum operating conditions immobilize on were: temperature = 27.3 °C, pH enzyme solution 7.1, concentration 3.3 mg/mL, time 10 h. Compared free papain, immobilized displayed enhanced activity, better tolerance variations in medium temperature, improved storage stability, good reusability. Both enzymes effective clarification pomegranate juice.
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