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Sol–gel encapsulation of pullulanase in the presence of hybrid magnetic (Fe3O4–chitosan) nanoparticles improves thermal and operational stability

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Abstract

Pullulanase was sol–gel encapsulated in the presence of magnetic chitosan/Fe3O4 nanoparticles. The resulting immobilized pullulanase was characterized by scanning electron microscopy, vibrating sample magnetometry, Fourier transform infrared spectroscopy and thermogravimetric analysis. The results showed that the addition of pullulanase created a more regular surface on the sol–gel matrix and an enhanced magnetic response to an applied magnetic field. The maximal activity retention (83.9%) and specific activity (291.7 U/mg) of the immobilized pullulanase were observed under optimized conditions including an octyltriethoxysilane:tetraethoxysilane (OTES:TEOS) ratio of 1:2 and enzyme concentration of 0.484 mg/mL sol. The immobilized enzyme exhibited good thermal stability. When the temperature was above 60 °C, the immobilized pullulanase showed significantly higher activity than the free enzyme (p < 0.01); enzyme immobilized by simple sol–gel encapsulation and co-immobilized by crosslinking-encapsulation retained 52 and 69% of their initial activity after 5 h at 62 °C, respectively, compared to 11% for the free enzyme. Moreover, the stability of the pullulanase was improved by crosslinking-encapsulation, as the enzyme retained more than 85 and 81% of its original activity after 5 and 6 consecutive reuses, respectively, compared to 80 and 72% of its original activity for simple sol–gel encapsulated enzymes. This indicated the leakage of enzyme molecules through the pores of the gel was substantially abated by cross-linking. Such immobilized pullulanase provides high stability and ease of enzyme recovery, characteristics that are advantageous for applications in the food industry that involve continuous starch processing.

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Acknowledgements

This study was supported by the National Natural Science Foundation of China (No. 31601413), the Nature Science Foundation of Jiangsu Province (No. BK20160168) and the Postdoctoral Research Funding Plan of Jiangsu Province (No. 1601145C).

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Authors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Jie Long, Xingfei Li, Xueming Xu, Yaoqi Tian, Zhengjun Xie & Zhengyu Jin

  2. The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Jie Long, Xingfei Li, Xueming Xu, Yaoqi Tian, Zhengjun Xie & Zhengyu Jin

  3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China

    Jie Long, Xingfei Li, Xueming Xu, Yaoqi Tian, Zhengjun Xie & Zhengyu Jin

  4. Key Lab of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, China

    Xiaobei Zhan

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  1. Jie Long
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  2. Xingfei Li
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Correspondence to Zhengyu Jin.

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Long, J., Li, X., Zhan, X. et al. Sol–gel encapsulation of pullulanase in the presence of hybrid magnetic (Fe3O4–chitosan) nanoparticles improves thermal and operational stability. Bioprocess Biosyst Eng 40, 821–831 (2017). https://doi.org/10.1007/s00449-017-1747-5

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  • DOI: https://doi.org/10.1007/s00449-017-1747-5

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