Biotechnology Letters

, Volume 41, Issue 12, pp 1373–1382 | Cite as

Immobilization of lactoperoxidase on Fe3O4 magnetic nanoparticles with improved stability

  • Seyed Ziyae Aldin Samsam Shariat
  • Mehrnaz MovahediEmail author
  • Habibollah Nazem
Original Research Paper



The study aimed to develop a facile and effectual method to increase the stability of lactoperoxidase (LPO) by using its immobilization on Fe3O4 magnetic nanoparticles (Fe3O4 MNPs).


The successful immobilization of LPO on Fe3O4 MNPs was confirmed by using Fourier transform infrared spectroscopy (FT-IR) and field emission scanning electron microscopy (FE-SEM). The Km values of free LPO and LPO immobilized on Fe3O4 were 53.19, 72.46 mM and their Vmax values were 0.629, 0.576 µmol/mL min respectively. The overall results indicated that the stability of the immobilized LPO was significantly improved compared to free LPO. The LPO immobilized on Fe3O4 (LPO– Fe3O4) retained 28% of the initial activity within 30 days at 25 °C whereas the free enzyme lost its activity after 7 days at the same temperature. Moreover, evaluation of the thermal stability of LPO at 75 °C determined the conservation of 19% of the initial activity of LPO in the LPO– Fe3O4 sample after 60 min whereas the free enzyme lost its activity after 5 min.


According to the present results, Fe3O4 magnetic nanoparticles are suitable for the immobilization of LPO.


Lactoperoxidase Immobilization Stability Glutaraldehyde Fe3O4 magnetic nanoparticles 



The authors are grateful to the Department of Biology, the Payame Noor University of Isfahan for their cooperation and supplying the experimental equipment.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Department of Clinical Biochemistry, School of Pharmacy and Pharmaceutical SciencesIsfahan University of Medical SciencesIsfahanIran
  2. 2.Department of BiologyPayame Noor UniversityTehranIran

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