Invertase enzyme can effectively improve the taste, color, and durability of these products. Various methods have been proposed to increase the stability and efficiency of enzymes. One of the most important is enzyme immobilization, which can be implemented on different materials. The purpose of this study was to immobilize the invertase enzyme on the surface of green synthesized zinc oxide nanoparticles and to investigate its biochemical properties. The enzyme immobilization was confirmed by SEM and Raman spectroscopy. Then, the biochemical characteristics, such as optimal pH and temperature, thermal stability, and storage stability of free and immobilized enzymes, were determined. The results of SEM showed that the diameter of synthesized nanoparticles was about 60 ± 5 nm. FTIR of immobilized invertase confirmed the immobilization process. The immobilization efficiency was determined to be 72 %. Immobilized enzyme showed higher thermal stability at 40 and 50 °C. Immobilized enzyme could be used 8 times in optimum condition. Also, an Examination of the kinetic parameters of the immobilized enzyme compared with those of the free enzyme showed a decrease in the maximum velocity of the enzyme. It seems that the immobilized invertase has improved characteristics for application in different industries.
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