Inulinase Immobilization on Magnetic Peptide and Protein Nanoparticles for High Fructose Syrup Production

Inulinase can produce high fructose syrup from inulin in a one-step enzymatic process. In this research, Inulinase was immobilized on the magnetic nanoparticles functionalized with protein and peptide nanoparticles through covalent attachment to improve the stability of the enzyme. At the first step, the magnetite nanoparticles were prepared by co-precipitation method. Then, in the second step, a mixture of soy protein isolate and bovine serum albumin nanoparticles, and wheat gluten hydrolysates prepared by endopeptidases were synthesized by desolvation method and then the magnetite nanoparticle’s surface were coated for modification and stabilization. In The third step, the enzyme was immobilized on the surface of the magnetite carrier by using of glutaraldehyde. In this study, scanning electron microscope (SEM) and dynamic light scattering (DLS) were used for analyzing the particle size, shape, morphology and functional characteristics of magnetite and protein nanoparticles and enzyme immobilization in all steps of preparation. After enzyme immobilization the functional properties were compared with the free enzyme. The results implied that thermal stability and resistance to acidic pH were increased. The activity of the enzyme, reusability, and kinetic parameters (Vmax, Km, t1/2) were assayed and the results revealed better operational stability compared to free enzyme