| Title |
Green immobilization: Enhancing enzyme stability and reusability on eco-friendly support |
| ID_Doc |
33123 |
| Authors |
Atirog, V; Atiroglu, A; Atiroglu, A; Al-Hajri, AS; Özacar, M |
| Title |
Green immobilization: Enhancing enzyme stability and reusability on eco-friendly support |
| Year |
2024 |
| Published |
|
| DOI |
10.1016/j.foodchem.2024.138978 |
| Abstract |
In the current years of heightened focus on green chemistry and sustainable materials, this study delves into the untapped potential of hyaluronic acid (HA), chitin, and chitosan-prominent polysaccharides for groundbreaking applications. The primary aim is to effectively immobilize catalase enzymes onto matrices composed of chitosan, chitin, HA/chitin, and HA/chitosan. The rigorous investigation covers a spectrum of structural enhancements encompassing pH and temperature stability, thermal resilience, half-life extension, storage durability, reusability, and comprehensive FTIR analyses of the catalase immobilization. Notably, catalase activity demonstrated remarkable resilience on HA/chitin and HA/chitosan matrices, maintaining 73.80% and 79.55% efficacy even after 25 cycles. The introduction of covalent cross-linking between catalase and HA/chitin or HA/chitosan, facilitated by a cross-linking agent, significantly amplified stability and recycling efficiency. Consequently, the immobilized catalase showcases substantial promise across a spectrum of industrial applications, spanning from food and detergent production to bioremediation and diverse commercial processes. This underscores its pivotal role as a versatile and invaluable innovation in the realm of sustainable technologies. |
| Author Keywords |
Chitosan; Immobilizing catalase; Chitin |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001224624300001 |
| WoS Category |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Chemistry; Food Science & Technology; Nutrition & Dietetics |
| PDF |
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