Abstract
Applications of thermostable enzymes in various industries are highly demanding, and considered as one of the most feasible solutions to gain the high productivity of the related bio-processing. Nevertheless, cost-intensive production of enzymes with low reactivity and stability make them non-suitable for different sustainable industrial applications. Focusing on this aspect, the present study deals with the sustainable and low-cost green synthesis of Iron oxide nanoparticles (IONPs) using rice straw extract as the food waste which function as the natural reducing reagent and investigates the utility of IONPs to improve the thermo-stability of enzyme. Herein, physiochemical properties of newly synthesized IONPs have been analyzed through X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and field emission scanning electron microscope (FE-SEM). Moreover, impact of green route synthesized IONPs is studied to improve the thermal stability of commercially available endo-glucanase (EG) enzyme as a model system. It is noticed that IONPs significantly supported to enhance the thermal stability of EG enzyme, wherein enzyme exhibited thermal stability at 70 °C up to 15 h, and suggesting high potential of thermally stable enzyme for numerous industrial applications.
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•Rice straw extract mediated green synthesis of iron oxide nanoparticles (IONPs).•A facile and rapid synthesize of IONPs has been explored.•IONPs assisted improved thermal stability of endoglucanase (EG) enzyme.•IONPs enhanced ~39% thermal stability of EG enzyme at 70 °C as compared to control.•IONPs mediated EG enzyme exhibited thermal stability at 70 °C up to 15 h.