A facile and effective immobilization of glucose oxidase on tannic acid modified CoFe2O4 magnetic nanoparticles


Altun S., ÇAKIROĞLU B., Ozacar M., ÖZACAR M.

COLLOIDS AND SURFACES B-BIOINTERFACES, cilt.136, ss.963-970, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 136
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.colsurfb.2015.10.053
  • Dergi Adı: COLLOIDS AND SURFACES B-BIOINTERFACES
  • Sayfa Sayıları: ss.963-970

Özet

This article presents a study of glucose oxidase (GOx) immobilization by employing tannic acid (TA) modified-CoFe2O4 (CFO) magnetic nanoparticles which demonstrates novel aspect for enzyme immobilization. By using the strong protein and tannic acid binding, GOx immobilization was carried out via physical adsorption in a simpler way compared with the other immobilization methods which require various chemicals and complicated procedures which is difficult, expensive, time-consuming, and destructive to the enzyme structure. CFO was synthesized by hydrothermal synthesis and modified with TA to immobilize GOx. The immobilized GOx demonstrated maximum catalytic activity at pH 6.5 and 45 degrees C. The samples were characterized by vibrating sample magnetometer (VSM), thermogravimetric analysis (TGA), zeta potential, and fourier transform infrared spectroscopy (FTIR), all of which confirm the surface modification of CFO and GOx immobilization. Also, field emission scanning electron microscope (FESEM) and X-ray diffraction (XRD) were performed to demonstrate the surface morphology and chemical structure of samples. According to the Lineweaver-Burk plot, GOx possessed lower affinity to glucose after immobilization, and the Michelis-Menten constant (K-M) of immobilized and free GOx were found to be 50.05 mM and 28.00mM, respectively. The immobilized GOx showed excellent reusability, and even after 8 consecutive activity assay runs, the immobilized GOx maintained ca. 60% of its initial activity. (C) 2015 Elsevier B.V. All rights reserved.