Au nanoparticles (AuNPs) have shown the potential for a variety of applications due to their unique physical and chemical properties. In this study, a facile and affordable method for the synthesis of AuNPs via the liquefied mash of cassava starch has been described and the functionalized AuNPs by L-cysteine improved activity of recombinant xylanase was demonstrated. UV-Vis absorption spectroscopy, transmission electron microscopy, and zeta potential measurements were performed to characterize the AuNPs and monitor their synthesis. The presence of Au was confirmed by energy-dispersive X-ray spectroscopy (EDX) and the X-ray diffraction patterns showed that Au nanocrystals were face-centered cubic. The C=O stretching vibration in the Fourier transform infrared spectrum of AuNPs suggested that the hemiacetal C-OH of sugar molecules performed the reduction of Au³⁺ to Au⁰. The presence of C and O in the EDX spectrum and the negative zeta potential of AuNPs suggested that the biomolecules present in liquefied cassava mash were responsible for the stabilization of AuNPs. The surface of AuNPs was easily functionalized by L-cysteine, which improved the stability of AuNPs. Moreover, cysteine-functionalized AuNPs could significantly improve recombinant xylanase efficiency and stability.
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Article Synopsis
- An endo-xylanase enzyme (Scxyn5) from the fungus Schizophyllum commune was successfully expressed in the P. pastoris system, demonstrating significant stability and activity in high concentrations of dimethyl sulfoxide and sodium chloride.
- Scxyn5 showcased varying catalytic efficiency when breaking down different substrates, notably increasing its activity by 1.3-2.03 times on corn fiber gum when sodium chloride was added.
- The optimal conditions for Scxyn5 to effectively hydrolyze the corn fiber gum were identified as 50 °C, pH 6.0, and 4 M NaCl, making it suitable for producing arabinoxylan-oligosaccharides and other potential food industry applications.
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