pp. 799-808
S&M2138 Research Paper https://doi.org/10.18494/SAM.2020.2667 Published: February 28, 2020 Development and Characterization of Superparamagnetic Nanomaterial to Determine Its Potential Application in Removing the Bitterness of Table Olives [PDF] Elif Savas, Oznur Karaagac, Hakan Kockar, Mihrap Yaşar Kaya, Sümeyye Aydoğan Türkoğlu, and Feray Kockar (Received October 28, 2019; Accepted December 27, 2019) Keywords: superparamagnetic nanomaterial, iron oxide nanoparticles, enzyme immobilization, β-glucosidase, debittering olives
The aim of this study is to develop stable superparamagnetic iron oxide nanoparticles (SPIONs) for the immobilization of β-glucosidase. The goal is to figure out the possibility of applying immobilization techniques in the debittering of olives. In the present study, SPIONs with a size of ~9 nm were synthesized by co-precipitation, and immobilization was carried out by the formation of covalent bonds between β-glucosidase and SPIONs. The properties of the free enzymes immobilized with SPIONs were compared by using commercial β-glucosidase as a standard. The immobilized enzymes were characterized by using techniques including X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM). The results showed that SPIONs are an effective and suitable material for the immobilization of β-glucosidase as well as a potential nanomaterial for the elimination of olive bitterness originating from oleuropein.
Corresponding author: Elif SavasThis work is licensed under a Creative Commons Attribution 4.0 International License. Cite this article Elif Savas, Oznur Karaagac, Hakan Kockar, Mihrap Yaşar Kaya, Sümeyye Aydoğan Türkoğlu, and Feray Kockar, Development and Characterization of Superparamagnetic Nanomaterial to Determine Its Potential Application in Removing the Bitterness of Table Olives, Sens. Mater., Vol. 32, No. 2, 2020, p. 799-808. |