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

Year 2018, , 449 - 454, 28.12.2018

Nuray Güy

https://doi.org/10.18466/cbayarfbe.453636

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

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