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β-Agarase immobilized on tannic acid-modified Fe 3 O 4 nanoparticles for efficient preparation of bioactive neoagaro-oligosaccharide.
- Source :
-
Food chemistry [Food Chem] 2019 Jan 30; Vol. 272, pp. 586-595. Date of Electronic Publication: 2018 Aug 04. - Publication Year :
- 2019
-
Abstract
- β-Agarase was immobilized by using tannic acid modified-Fe <subscript>3</subscript> O <subscript>4</subscript> magnetic nanoparticles (TA-MNPs) as a supportmaterial. The MNPs were synthesized by improved chemical coprecipitation method and modified with TA for agarase immobilization. TA-MNPs and immobilized β-agarase were characterized by transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and thermal gravimetric analysis (TGA), all of which indicated the successful surface modification of MNPs with TA and the immobilization of β-agarase. The optimal immobilization conditions for 25 mg TA-MNPs included 100 r/min oscillation speed, immobilization time of 2 h, immobilization temperature of 15 °C, and initial β-agarase concentration of 3 mL (480 U). Immobilized β-agarase showed better pH and thermal stability and excellent reusability than the free enzyme. Results revealed the promising application of β-agarase-TA-MNPs for the preparation of neoagaro-oligosaccharides with different averagepolymerizationdegrees and varying activities in the antioxidant.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Subjects :
- Antioxidants chemistry
Enzyme Stability
Enzymes, Immobilized chemistry
Enzymes, Immobilized metabolism
Ferrosoferric Oxide chemistry
Glycoside Hydrolases chemistry
Hydrogen-Ion Concentration
Kinetics
Microscopy, Electron, Transmission
Oligosaccharides chemical synthesis
Spectroscopy, Fourier Transform Infrared
Temperature
Thermogravimetry
Glycoside Hydrolases metabolism
Magnetite Nanoparticles chemistry
Oligosaccharides chemistry
Tannins chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 272
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30309586
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.08.017