Immobilization of Xylanase on ZnO nanoparticles obtained by green synthesis from Eupatorium cannabinum L. and its application in enrichment of fruit juices

dc.contributor.authorPekdemir, Sibel Selcuk
dc.contributor.authorBaskar, Busra
dc.contributor.authorTaş, Recep
dc.contributor.authorUlu, Ahmet
dc.contributor.authorPekdemir, Mustafa Ersin
dc.contributor.authorAtes, Burhan
dc.contributor.authorTaş, Recep
dc.date.accessioned2025-10-18T09:58:48Z
dc.date.created2024
dc.date.issued2024
dc.departmentFakülteler, Fen Fakültesi, Biyoteknoloji Bölümü
dc.description.abstractJuice production is one of the main components of the nutritional food industry. Therefore, improving fruit juice quality and preventing the formation of negative by-products is important for human health. The role of environmentally friendly, safe and economically more affordable green nanocarriers in improving the quality of fruit juice is increasing day by day. For this purpose, zinc oxide nanoparticles (ZnONPs) were prepared from the aqueous extract of the Eupatorium cannabinum L. using the green synthesis method. After immobilization, structural and morphological characterizations of the prepared ZnONPs and xylanase (Xyl)@ZnONPs were carried out, which confirmed that both the synthesis of ZnONPs and the immobilization of Xyl enzyme on ZnONPs were successfully carried out. The biochemical parameters of Xyl@ZnONPs such as optimum pH and temperature, kinetic parameters, thermal stability, reusability, and storage stability were investigated and compared with free Xyl. After immobilization, the optimum pH of free Xyl shifted from 5.0 to an alkaline pH of 8.0, while no change in the optimum temperature (70 degree celsius) was observed for both enzymes. While the activation energy of free Xyl was 5.56 kJ/mol, it was found to be 7.27 kJ/mol for Xyl@ZnONPs. Xyl@ZnONPs outperformed free Xyl due to its long-term storage stability and reusability. Moreover, Xyl@ZnONPs retained 50 % of its activity after 5 reuses and 87 % of its activity after 4 weeks of storage at room temperature. In addition, a decrease in Km value and an increase in Vmax value were observed after immobilization, which means the increased catalytic activity of the Xyl@ZnONPs. As a result of re-using Xyl@ZnONPs in orange juice for 6 cycles, clarification yield of 66.43 % was obtained under optimized conditions. Overall, this study prepared a suitable, environmentally friendly, and robust carrier support for Xyl immobilization and developed a biocatalyst that will provide high performance in the industrial field.
dc.description.sponsorshipScientific Research Projects Unit of Inonu University [FBG-2021-2731]; Fimath;rat University; Council of Higher Education PhD Scholar in the Biomaterial and Tissue Engineering subdivision [100/2000]
dc.description.sponsorshipThe research work was supported by the Scientific Research Projects Unit of Inonu University (Project Number: FBG-2021-2731) and F & imath;rat University. Busra Bakar is a 100/2000 the Council of Higher Education PhD Scholar in the Biomaterial and Tissue Engineering subdivision.
dc.identifier.doi10.1016/j.mcat.2024.114232
dc.identifier.issn2468-8231
dc.identifier.orcidTas, Recep/0000-0002-3743-7770
dc.identifier.orcidUlu, Ahmet/0000-0002-4447-6233
dc.identifier.scopus2-s2.0-85193203915
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.mcat.2024.114232
dc.identifier.urihttps://hdl.handle.net/11772/19875
dc.identifier.volume562
dc.identifier.wosWOS:001303731200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofMolecular Catalysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWoS_20251016
dc.subjectGreen Synthesis
dc.subjectZno Nanoparticles
dc.subjectXylanase
dc.subjectEnzyme Immobilization
dc.subjectFruit Juice Clarification
dc.titleImmobilization of Xylanase on ZnO nanoparticles obtained by green synthesis from Eupatorium cannabinum L. and its application in enrichment of fruit juices
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationad45cdc7-0a6c-4baa-bd22-c048e5f7169a
relation.isAuthorOfPublication.latestForDiscoveryad45cdc7-0a6c-4baa-bd22-c048e5f7169a

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