Functionalization of multiwalled carbon nanotubes by microwave irradiation for lysozyme attachment: Comparison of covalent and adsorption methods by kinetics of thermal inactivation

被引：18

作者：

Puentes-Camacho, Daniel ^{[1
]}

Velázquez, Enrique F ^{[1
]}

Rodríguez-Félix, Dora E ^{[1
]}

Castillo-Ortega, Mónica ^{[1
]}

Sotelo-Mundo, Rogerio R ^{[1
,2
]}

Del Castillo-Castro, Teresa ^{[1
]}

机构：

[1] Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, CP 83000, Hermosillo Sonora, Mexico

[2] Centro de Investigación en Alimentación y Desarrollo (CIAD), Coordinación en Tecnología en Alimentación de Origen Animal (CTAOA), Laboratorio de Estructura Biomolecular, Hermosillo Sonora, Mexico

来源：

Advances in Natural Sciences: Nanoscience and Nanotechnology | 2017年 / 8卷 / 04期

关键词：

Biocompatibility - Kinetics - Enzyme kinetics - Fourier transform infrared spectroscopy - Irradiation - Multiwalled carbon nanotubes (MWCN) - Yarn - Activation energy;

D O I：

10.1088/2043-6254/aa8b3c

中图分类号：

学科分类号：

摘要：

Proteins suffer changes in their tertiary structure when they are immobilized, and enzymatic activity is affected due to the low biocompatibility of some supporting materials. In this work immobilization of lysozyme on carbon nanotubes previously functionalized by microwave irradiation was studied. The effectiveness of the microwave-Assisted acid treatment of carbon nanotubes was evaluated by XPS, TEM, Raman and FTIR spectroscopy. The carboxylic modification of nanotube surfaces by this fast, simple and feasible method allowed the physical adsorption and covalent linking of active lysozyme onto the carbonaceous material. Thermal inactivation kinetics, thermodynamic parameters and storage stability were studied for adsorbed and covalent enzyme complexes. A major stability was found for lysozyme immobilized by the covalent method, the activation energy for inactivation of the enzyme was higher for the covalent method and it was stable after 50 d of storage at 4 °C. The current study highlights the effect of protein immobilization method on the biotechnological potential of nanostructured biocatalysts. © 2017 Vietnam Academy of Science & Technology.

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