Development of chia gum/alginate-polymer support for horseradish peroxidase immobilization and its application in phenolic removal

• Published in: Scientific reports Vol. 14; no. 1; p. 1362
• Main Authors: Mohamed, Saleh A., Elsayed, Alshaimaa M., Salah, Hala A., Barakat, Amal Z., Bassuiny, Roqaya I., Abdel-Mageed, Heidi M., Abdel-Aty, Azza M.
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 16.01.2024; Nature Publishing Group; Nature Portfolio
• Subjects: 631/1647; 631/45; Affinity; Alginic acid; Biotechnology; Chlorophenol; Enzymes; Fourier transforms; Guaiacol; Heavy metals; High temperature; Horseradish peroxidase; Humanities and Social Sciences; Hydrogen peroxide; Immobilization; multidisciplinary; p-Chlorophenol; pH effects; Phenolic compounds; Phenols; Polymers; Salvia columbariae; Scanning electron microscopy; Science; Science (multidisciplinary); Thermal properties; Thermal stability; Urea

Chia gum’s molecular structure with distinctive properties as well as the alginate-based hydrogel’s three-dimensionally cross-linked structure can provide a potent matrix for immobilization of enzyme. Herein, chia gum (CG)/alginate (A)-polymeric complex was synthesized and employed as a support mate...