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Green immobilization: Enhancing enzyme stability and reusability on eco-friendly support.
Food Chemistry 2024 March 13
In the current years of heightened focus on green chemistry and sustainable materials, this study delves into the untapped potential of hyaluronic acid (HA), chitin, and chitosan-prominent polysaccharides for groundbreaking applications. The primary aim is to effectively immobilize catalase enzymes onto matrices composed of chitosan, chitin, HA/chitin, and HA/chitosan. The rigorous investigation covers a spectrum of structural enhancements encompassing pH and temperature stability, thermal resilience, half-life extension, storage durability, reusability, and comprehensive FTIR analyses of the catalase immobilization. Notably, catalase activity demonstrated remarkable resilience on HA/chitin and HA/chitosan matrices, maintaining 73.80% and 79.55% efficacy even after 25 cycles. The introduction of covalent cross-linking between catalase and HA/chitin or HA/chitosan, facilitated by a cross-linking agent, significantly amplified stability and recycling efficiency. Consequently, the immobilized catalase showcases substantial promise across a spectrum of industrial applications, spanning from food and detergent production to bioremediation and diverse commercial processes. This underscores its pivotal role as a versatile and invaluable innovation in the realm of sustainable technologies.
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