Papain Immobilization on NiFe2O4 Magnetic Nanoparticles Functionalized with Gallic Acid and Microwave Assisted Digestion of Bovine Serum Albumin

Abstract

NiFe₂O₄ magnetic nanoparticles were solvothermally prepared. NiFe₂O₄ magnetic nanoparticles were functionalized with gallic acid and then papain immobilized on NiFe₂O₄ functionalized with gallic acid. The obtained samples were characterized and the activities of free and immobilized papain were studied. Immobilized papain showed higher and more effective activity than free papain. This immobilized papain retained about 75.5% of its initial activity after 8 weeks of storage at 4 °C in sodium phosphate buffer (0.1 M, pH 6.5), while the free trypsin protected 30.5% of its initial activity during the same condition. Furthermore, the immobilized papain protected approximately 51% of its initial activity following the times of ten sequential reuse. Finally, the microwave assisted digestion of bovine serum albumin was carried out for 15 s with matrix-assisted laser desorption/ionization mass spectrometry by using free and immobilized papain.

Keywords

• NiFe2O4,gallic acid,papain,immobilization,protein digestion

References

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