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Abstract

Application of Thiolated Silica Nanoparticles in Food Industries †

by
Shakeel Ahmed Ansari
1,* and
Rukhsana Satar
2
1
Department of Biochemistry, Batterjee Medical College, Jeddah 21442, Saudi Arabia
2
Division of Biochemistry, Department of Biophysiology, Ibn Sina National College for Medical Studies, Jeddah 21418, Saudi Arabia
*
Author to whom correspondence should be addressed.
Presented at the 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering (ECP 2024), 29–31 May 2024; Available online: https://sciforum.net/event/ECP2024.
Proceedings 2024, 105(1), 52; https://doi.org/10.3390/proceedings2024105052
Published: 28 May 2024
This study demonstrates the synthesis of silica nanoparticles (Si-NPs) using the sol-gel method, followed by thiolation via mercaptopropyl tri-methoxy-silane, to encourage the covalent binding of Aspergillus oryzae β-galactosidase with the developed nanosupport. A higher yield of 89% for enzyme immobilization was obtained on the obtained surface functionalized nanobiocatalyst. The pH and temperature optima of the immobilized and soluble enzymes were found to be 50 °C and pH 4.5, respectively. Nevertheless, when compared to soluble β-galactosidase (SβG), β-galactosidase bound to thiolated Si-NPs (IβG) demonstrated a marked increase in activity under extreme temperature and pH variations. This was due to the improved tolerance towards harsh pH ranges and the limitation of the enzyme’s thermal movement at higher temperatures. Furthermore, it was noted that even after an hour, IβG still retained 58% activity at 5% galactose concentration. However, SβG displayed 23% activity in similar experimental conditions. The immobilized enzyme was found to be reusable, retaining 63% of its activity even after six repeat uses. According to the batch reactor experiment, IβG showed 86% and 79% lactose hydrolysis at 50 °C and 60 °C, respectively, whereas the soluble enzyme showed 71% and 60% lactose hydrolysis under the same conditions after 8 h. Further investigation into the stability of the generated nanobiocatalyst will be necessary to produce lactose-free dairy products in continuous reactors and to produce galacto-oligosaccharides.

Supplementary Materials

Author Contributions

R.S.: Interpretation and writing phase; S.A.A.: Conceptualized and executed the study. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Data are available in this manuscript.

Conflicts of Interest

The authors declare no conflict of interest.
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Share and Cite

MDPI and ACS Style

Ansari, S.A.; Satar, R. Application of Thiolated Silica Nanoparticles in Food Industries. Proceedings 2024, 105, 52. https://doi.org/10.3390/proceedings2024105052

AMA Style

Ansari SA, Satar R. Application of Thiolated Silica Nanoparticles in Food Industries. Proceedings. 2024; 105(1):52. https://doi.org/10.3390/proceedings2024105052

Chicago/Turabian Style

Ansari, Shakeel Ahmed, and Rukhsana Satar. 2024. "Application of Thiolated Silica Nanoparticles in Food Industries" Proceedings 105, no. 1: 52. https://doi.org/10.3390/proceedings2024105052

APA Style

Ansari, S. A., & Satar, R. (2024). Application of Thiolated Silica Nanoparticles in Food Industries. Proceedings, 105(1), 52. https://doi.org/10.3390/proceedings2024105052

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