Silk Sericin Protein: Turning Discarded Biopolymer into Ecofriendly and Valuable Reducing, Capping, and Stabilizing Agent for Nanoparticles Synthesis Using Sonication
Abstract This current study is designed to incorporate sericin protein as a reducing, capping, and stabilizing agent to synthesize sonication‐mediated silver nanoparticles. Fabrication of sericin‐reduced silver nanoparticles (Sr‐AgNPs) is confirmed using UV–visible spectrophotometry, zeta sizer, sca...
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Published in | Macromolecular chemistry and physics Vol. 224; no. 17 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Weinheim
Wiley Subscription Services, Inc
01.09.2023
|
Subjects | |
Online Access | Get full text |
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Summary: | Abstract
This current study is designed to incorporate sericin protein as a reducing, capping, and stabilizing agent to synthesize sonication‐mediated silver nanoparticles. Fabrication of sericin‐reduced silver nanoparticles (Sr‐AgNPs) is confirmed using UV–visible spectrophotometry, zeta sizer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X‐Ray diffraction (XRD), and thermogravimetric analysis (TGA). UV–Vis spectral peak of Sr‐AgNPs is observed at 420–440nm while the average size is found between 3 to 30 nm. SEM also confirms the reduction of large‐sized (1–40 µm) sericin macromolecules into nanometric hexagonal and triangular silver nanoparticles with a normal distribution (polydispersity index > 0.5). FTIR peaks from 500 to 4000cm
−1
are analyzed for sericin while Sr‐AgNPs peaks with minor shifts (700–1000 cm
−1
(COOCO stretching) in Sr‐AgNPs) are also observed. XRD peaks of 2
θ
at 27° with multiple low peaks at 38.2°, 47°, 49°, and 63.8° authenticate the amorphous nature of sericin and sharp peaks at 36°, 48°, 54.3°, and 61.9° with miller indices (hkl) of 98, 111, 200, and 211, assess the crystalline structure of Sr‐AgNPs. TGA reveals that sericin enhances the stability of silver NPs at high temperature (200–600 °C) by lowering the percentage weight loss from 70–80% to 60–65%. |
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ISSN: | 1022-1352 1521-3935 |
DOI: | 10.1002/macp.202300124 |