1. Activity and Thermal Stability Improvements of Glucose Oxidase upon Adsorption on Core−Shell PMMA−BSA Nanoparticles
- Author
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Dayong Gui, Cuihua Li, Chuanxin He, Jianhong Liu, Laiyong Xie, Chi Wu, Qianling Zhang, and Guangzhao Zhang
- Subjects
Serum albumin ,Nanoparticle ,Biosensing Techniques ,Glucose Oxidase ,chemistry.chemical_compound ,Adsorption ,Enzyme Stability ,Electrochemistry ,Polymethyl Methacrylate ,General Materials Science ,Thermal stability ,Glucose oxidase ,Methyl methacrylate ,Spectroscopy ,chemistry.chemical_classification ,Chromatography ,biology ,technology, industry, and agriculture ,Serum Albumin, Bovine ,Surfaces and Interfaces ,Quartz crystal microbalance ,Enzymes, Immobilized ,Condensed Matter Physics ,Enzyme ,chemistry ,biology.protein ,Nanoparticles ,Nuclear chemistry - Abstract
The interaction and adsorption of enzyme, glucose oxidase (GOx), on poly(methyl methacrylate)-bovine serum albumin (PMMA-BSA) particles were studied by using a quartz crystal microbalance with dissipation (QCM-D) and laser light scattering (LLS). The enzyme was irreversibly immobilized on the PMMA-BSA particle surface. The amount of enzyme immobilized on PMMA-BSA particles and the enzymatic activity were determined by UV/vis measurements. The influences of pH and ionic strength on the adsorption indicate that the electrostatic interaction plays a major role on the immobilization. The adsorbed GOx can retain at least 80% of the free enzyme activity. Thermal stability studies reveal that the adsorbed GOx only losses 28% of its activity in comparison with a 64% activity loss of free GOx when it is incubated at 50 degrees C for 35 h.
- Published
- 2009