Functionalized carbon nanotube-based affinity chromatography for polyphenol oxidase purification from different sources and evaluation of kinetic properties

dc.authorid0000-0002-3707-0497
dc.authorid0000-0002-5023-947X
dc.authorid0000-0002-0826-3556
dc.authorid0000-0001-5684-3662
dc.contributor.authorDoğan, Mehmet
dc.contributor.authorYalçınkaya, Fatma Nur
dc.contributor.authorBiçil, Zeynep
dc.contributor.authorKızılduman, Berna Koçer
dc.contributor.authorDoğan, Serap
dc.date.accessioned2026-08-19T06:49:22Z
dc.date.issued2026
dc.departmentFakülteler, Fen-Edebiyat Fakültesi, Kimya Bölümü
dc.departmentFakülteler, Fen-Edebiyat Fakültesi, Moleküler Biyoloji ve Genetik Bölümü
dc.description.abstractIn this study, functionalized multi-walled carbon nanotubes (MWCNT) were firstly synthesized and applied to purify polyphenol oxidase (PPO). Structural characterization of matrix was confirmed via different techniques. BET surface area decreased from 278.0 to 202.8 m2·g−1 with functionalization. Affinity chromatography achieved 16.4-fold purification for S. officinalis L., 12.9-fold purification for mushroom, 8.4-fold for S. aethiopis L., while SDS-PAGE analysis of S. officinalis L. revealed a single distinct band corresponding to an estimated molecular weight of approximately 43–45 kDa. Optimum pH and temperature values varied depending on the substrates and purification step. Kinetic analysis revealed substrate-dependent catalytic behavior, with catechol (KM = 0.0035–0.0050 mM; Vmax = 5.000–25.000 EU/mL), 4-methylcatechol (KM = 0.00129–0.00333 mM; Vmax = 10.000–14.286 EU/mL) and pyrogallol (KM = 0.00075–0.0040 mM; Vmax = 5.000–50.000 EU/mL). Pyrogallol showed the highest catalytic activity due to its high Vmax/KM value. These results highlight the potential of functionalized MWCNTs as effective affinity supports for PPO purification and position Salvia species and mushroom as a promising natural enzyme source for industrial and biotechnological applications.
dc.identifier.doi10.1016/j.foodchem.2026.148198
dc.identifier.endpage16
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid41619684
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2026.148198
dc.identifier.urihttps://hdl.handle.net/20.500.12462/24295
dc.identifier.volume506
dc.identifier.wosWOS:001681260800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier Inc.
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/122Z634
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPolyphenol Oxidase
dc.subjectAffinity Chromatography
dc.subjectMulti-Walled Carbon Nanotubes
dc.subjectEnzyme Purification
dc.subjectEnzyme Kinetics
dc.titleFunctionalized carbon nanotube-based affinity chromatography for polyphenol oxidase purification from different sources and evaluation of kinetic properties
dc.typeArticle

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