Use of magnetic Fe 3 O 4 nanoparticles coated with bovine serum albumin for the separation of lysozyme from chicken egg white

• Published in: Food chemistry 2021-03, Vol.353, p.129442
• Main Authors: Santos, Mariane Gonçalves, de Carvalho, Diailison Teixeira, Caminitti, Lucas Belga, de Lima, Bruna Bueno Alves, Cavalcanti, Marcello Henrique da Silva, Dos Santos, Daniel Felipe Rocha, Virtuoso, Luciano Sindra, Hirata, Daniela Battaglia, Figueiredo, Eduardo Costa
• Format: Article
• Language: English
• ISSN: 1873-7072

Fe O magnetic nanoparticles modified with tetraethyl orthosilicate and bovine serum albumin (Fe O @TEOS@BSA) were synthesized and efficiently used to separate lysozyme from egg white. Glutaraldehyde was used to crosslink the bovine serum albumine molecules around the nanoparticles. The surface modifications were attested by transmission electron microscopy, infrared spectroscopy, thermogravimetry analysis, and zeta potential. The material was thermally stable, and its surface charge was pH-dependent. The best lysozyme adsorption and desorption were obtained at pHs 10.0 and 5.0, respectively. The pseudo-second-order model fitted well into the lysozyme adsorption kinetic data and the time for the equilibrium was 15 min. The adsorption equilibrium results were best described by the Freundlich model. Fe O @TEOS@BSA particles were very efficient to extract lysozyme from chicken egg, according to the SDS-PAGE analyses. The extracted molecules maintained their enzymatic activity in about 90%. Fe O @TEOS@BSA particles were easily recycled, with their reuse being possible 5 times with the same performance.