4.7 Article

Immobilization of enzyme cocktails on dopamine functionalized magnetic cellulose nanocrystals to enhance sugar bioconversion: A biomass reusing loop

期刊

CARBOHYDRATE POLYMERS
卷 256, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.117511

关键词

Cellulose nanocrystals; Magnetic nano-carrier; Dopamine; Enzyme cocktail; Covalent immobilization; Biomass conversion

资金

  1. Agricultural Biotechnology Research Institute of Iran (ABRII)

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Cellulose nanocrystals were synthesized from sugar beet pulp using a combined enzymatic treatment/acid hydrolysis technique, and functionalized with magnetite nanoparticles and dopamine to create a versatile nano-carrier for covalent enzyme immobilization. The conjugated enzymes showed enhanced thermal stability and activity, with successful suppression of enzyme leaching and easy recovery/reuse of the nano-biocatalyst for up to 10 cycles, leading to increased yield of fermentable sugars in biomass conversion.
A combined enzymatic treatment/acid hydrolysis technique was utilized to synthesize cellulose nanocrystals (CNCs) from sugar beet pulp. CNCs were functionalized with magnetite nanoparticles and dopamine making a versatile nano-carrier (DA/Fe(3)O(4)NPs@CNCs) for covalent enzyme immobilization. Oxygene/amine functionalities, high magnetization value, and specific surface area of DA/Fe(3)O(4)NPs@CNCs made it a reusable and green candidate for conjugation to hydrolytic enzyme cocktails (three cellulases, two hemicellulases, and their combinations) to prepare an innovative and practical nano-biocatalyst for biomass conversion. The conjugated enzymes showed an enhanced optimum temperature (similar to 10 degrees C), improved thermal stability, and shifted optimum pH toward alkaline pHs. Covalent attachment could successfully suppress the enzyme leaching and provide easy recovery/reuse of the nano-biocatalyst up to 10 cycles, with > 50% of initial activity. Application of the nanobiocatalyst in hydrolysis of rice straw and sugar beet pulp showed an increase (20-76%) in the yield of fermentable sugars compared to the free enzyme cocktails.

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