Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(12), 938-945
DOI: 10.12691/jfnr-2-12-13
Open AccessArticle

Preparation and Properties of Purified Phytase from Oakbug Milkcap (Lactarius Quietus) Immobilised on Coated Chitosan with Iron Nano Particles and Investigation of Its Usability in Food Industry

Hicran Onem1 and Hayrunnisa Nadaroglu1, 2,

1Ataturk University, Faculty of Engineering, Department of Nano-Science and Nano-Engineering, Erzurum, TURKEY

2Ataturk University, Erzurum Vocational Training School, Department of Food Technology, Erzurum, TURKEY

Pub. Date: November 19, 2014

Cite this paper:
Hicran Onem and Hayrunnisa Nadaroglu. Preparation and Properties of Purified Phytase from Oakbug Milkcap (Lactarius Quietus) Immobilised on Coated Chitosan with Iron Nano Particles and Investigation of Its Usability in Food Industry. Journal of Food and Nutrition Research. 2014; 2(12):938-945. doi: 10.12691/jfnr-2-12-13

Abstract

In this study, phytase enzyme was purified and characterized from Oakbug Milkcap mushrooms (Lactarius quietus) and the purified phytase enzyme was immobilized on the surface of modified chitosan with nano-Fe3O4 nanoparticles. The phytase was purified from Oakbug Milkcap mushrooms using ammonium sulphate precipitation in the range of 40-80%. and DEAE-sephadex ion-exchange chromatography. The purification fold was calculated by determining the activity and amount of protein for each step. The purified phytase enzyme was then immobilized on modified chitosan support material with Fe3O4 nanoparticles. The optimum pHs for the immobilized and free enzyme were 6.0 and the optimum temperatures were 60°C. The effects of some metal ions such as CuCl2, Hg2Cl2, FeCl2, MgCl2, ZnCl2, CaCl2 were investigated on both the bound and free purified phytase. The molecular weight of the enzyme was determined using the SDS-PAGE electrophoresis method. Finally, we investigated whether or not the immobilized and free enzyme could hydrolyzed the phytic acid in green lentils, red lentils, peas, pinto beans, beans, brass, corn, dried corn, oat, rye, wheat, broad bean, chickpeas and peanuts. It was concluded that the immobilized phytase was quite resistant to temperature, pH and metal ions and it could be safely used in the hydrolysis of phytic acid in the legumes in the food industry.

Keywords:
Oakbug Milkcap (Lactarius quietus) mushroom phytase phytic acid immobilization

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