1. Improved thermal stability of phytase from Yersinia intermedia by physical adsorption immobilization on amino-multiwalled carbon nanotubes.
- Author
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Lahiji S, Hemmati R, Homaei A, Saffar B, and Ghorbani M
- Subjects
- 6-Phytase isolation & purification, Adsorption, Enzyme Stability, Kinetics, Microscopy, Electron, Scanning, Recombinant Proteins isolation & purification, Recombinant Proteins metabolism, Spectroscopy, Fourier Transform Infrared, Temperature, Thermodynamics, 6-Phytase metabolism, Nanotubes, Carbon chemistry, Yersinia enzymology
- Abstract
Phytase is used in poultry diets to hydrolyze and release of phytate-bound phosphorus. Immobilization on nanomaterials optimizes enzyme's thermal stability and reusability. This study aimed to immobilize the recombinant phytase from Yersinia intermedia on the surface of amino-multi-walled carbon nanotubes (amino-MWCNTs) by physical adsorption. For this, zeta potential measurement, FTIR spectroscopic analysis, scanning electron microscope (SEM), kinetic as well as thermodynamic parameters were used to characterize immobilized phytase on amino-MWCNTs. According to results, the optimum temperature of the immobilized phytase increased from 50 to 70 °C and also thermal and pH stability improved considerably. Moreover, immobilization led to an increase in the value of K
m and kcat from 0.13 to 0.33 mM and 2220 to 2776 s-1 , respectively. In addition, the changes in activation energy of thermal inactivation (ΔE# a (D) ), the free energy of thermal inactivation (ΔG# D ) and the enthalpy of thermal inactivation (ΔH# D ) for immobilized phytase increased by +11.05, +24.7 and +11.4 kj/mole, respectively, while the value of the change in the entropy of thermal inactivation (ΔS# D ) decreased by - 0.04 kj/mole.K. Overall, our results showed that adsorption immobilization of phytase on amino-MWCNTs increases thermal, pH and storage stability as well as some of kinetic parameters., (© 2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)- Published
- 2021
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