Production of urease nanoparticles by desolvation method and comparison of some of their properties with free urease

Enzymes act as natural catalysts in biological reactions. But they have limitations such as lack of thermal stability, short life span and their lack of stability in the organic environment. Therefore, scientists have tried to improve the performance of enzymes in different ways, including nanotechnology. Therefore, the aim of the current study is to produce enzyme nanoparticles and evaluate some of their properties, which are being worked on due to the importance of urease in medicine, agriculture and industry.

In this research, increasing the stability of urease was done based on the production of enzyme nanoparticles by desolvation method. Synthesized nanoparticles were examined using Fourier Transform Infrared Spectroscopy (FTIR), Visible-Ultraviolet Spectroscopy (UV-Vis) and Scanning Electron Microscope (SEM). Also, the general and specific activities of free and nano enzymes were measured and compared at 37°C. In addition, free and nano enzymes were incubated for 10 minutes at temperatures between 30 and 70°C and then their activity was measured.

The results of spectroscopy and scanning electron microscopy confirmed the formation of urease nanoparticles. Also, the activity determination results showed that with the formation of enzyme nanoparticles, despite the decrease in the total activity of the enzyme, its specific activity increased by 43.46%. The optimal activity temperature of total free urease was 50°C and urease nanoparticles was 60°C.After 10 minutes of incubation at 70°C, the free and nano enzymes retained 2% and 32% of their activity, respectively, which indicates an increase in thermal stability in this method.

By preparing enzyme nanoparticles, it is possible to improve their activity and application in the industry.