LAPSE:2020.0898
Published Article
LAPSE:2020.0898
Improved Catalytic Properties of Thermomyces lanuginosus Lipase Immobilized onto Newly Fabricated Polydopamine-Functionalized Magnetic Fe3O4 Nanoparticles
July 17, 2020
In this study, magnetic Fe3O4 nanoparticles coated with polydopamine possessing abundant amino groups (Fe3O4@PDA) were conveniently prepared, detailed, and characterized, and then firstly used as a supporting matrix for immobilizing Thermomyces lanuginosus lipase (Fe3O4@PDA@TLL). The effects of some crucial factors on the immobilization efficiency were investigated and the optimal protein loading and activity recovery were found to be 156.4 mg/g and 90.9%, respectively. Characterization studies revealed that Fe3O4@PDA@TLL displayed a broader pH and temperature adaptability as compared to the free TLL, which allows its use at wider ranges of reaction conditions. With regard to the stabilities, the immobilized TLL clearly displayed improved pH, thermal, and solvent tolerance stabilities compared to the free enzyme, suggesting that the biocompatible Fe3O4@PDA might be an outstanding material for immobilizing TLL and acting as alternative support for different enzymes.
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Keywords
immobilization, magnetic nanoparticle, stability, Thermomyces lanuginosus lipase
Subject
Suggested Citation
Bi Y, Wang Z, Zhang R, Diao Y, Tian Y, Jin Z. Improved Catalytic Properties of Thermomyces lanuginosus Lipase Immobilized onto Newly Fabricated Polydopamine-Functionalized Magnetic Fe3O4 Nanoparticles. (2020). LAPSE:2020.0898
Author Affiliations
Bi Y: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Wang Z: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Zhang R: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Diao Y: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Tian Y: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jin Z: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Wang Z: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Zhang R: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Diao Y: School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China
Tian Y: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jin Z: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Journal Name
Processes
Volume
8
Issue
5
Article Number
E629
Year
2020
Publication Date
2020-05-24
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8050629, Publication Type: Journal Article
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LAPSE:2020.0898
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doi:10.3390/pr8050629
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[v1] (Original Submission)
Jul 17, 2020
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Jul 17, 2020
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v1
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https://psecommunity.org/LAPSE:2020.0898
Original Submitter
Calvin Tsay
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