[1S02m] 02. AFOB - Part 1

11:45 AM - 11:55 AM JST(2:45 AM - 2:55 AM UTC)

[1AFOB-07] CuO–ZnO Hybrid Nanoparticle Immobilized Fungal α-Amylase for Cassava Starch Liquefaction

Sidra Pervez¹, Sobia Shakir¹, ○Muhammad Asif Nawaz² (1. Department of Biochemistry, Shaheed Benazir Bhutto Women University (SBBWU), Peshawar. KPK-Pakistan (Pakistan), 2. Department of Biotechnology, Shaheed Benazir Bhutto University Sheringal Dir Upper KPK- Pakistan (Pakistan))

Keywords:

Operational Stability,immobilization,SEM,Nanoparticles,cassava starch

The free enzyme has disadvantages such as poor operational stability, reusability, and storage resilience, despite being required for starch liquefaction. We investigated hybrid CuO-ZnO nanoparticles as supports for the covalent immobilization of fungal alpha-amylase, with an emphasis on increased activity and stability coupling for cassava starch liquefaction. The hybrid nano-particle were characterized by UV-Visible, X-ray diffraction (XRD) and SEM that were synthesized utilizing the polyol method. The immobilization conditions covering glutaraldehyde concentration, activation and immobilization time, buffer, pH, temperature, substrate concentration, and ionic strength were optimized. Other assessments that were performed included limits of kinetic behavior, thermal/storage stability, and reusability across multiple cycles. XRD and UV-Vis demonstrated the effective synthesis of CuO-ZnO nanoparticles. After 30 minutes of activation and 5% (v/v) glutaraldehyde, the immobilization yield reached a peak of roughly 52%. When compared to the free enzyme, the immobilized amylase demonstrated improved thermal stability, increased activity at higher temperatures (50 °C), and a broader temperature optimum (40–70 °C window). The bio-catalyst demonstrated improved activity integration, ionic strength tolerance, and activity preservation after further reuse cycles. CuO–ZnO hybrid nanoparticles effectively stimulate alpha amylase during the liquefaction of cassava starch, improving operational stability and reusability. These findings make it possible to draw conclusions about batch or continuous starch processing, where the cost and stability of the enzymes are crucial.