Fabrication and Characterization of Cysteine-Functionalized Zinc Oxide Nanoparticles for Enzyme Immobilization

A green approach is reported for the synthesis of cysteine-functionalized zinc oxide nanoparticles using potato extract as a nontoxic and economical reducing agent. The cysteine-functionalized nanoparticles were used as a support for enzyme immobilization. The structural morphology, crystallinity, and surface functionalization were characterized by scanning electron microscopy, X-ray diffraction, and infrared spectroscopy, respectively. Spherical nanoparticles from 150 to 200 nm were used to evaluate the immobilization efficiency for urease through covalent attachment on the glutaraldehyde-activated amino group of cysteine. In comparison to the unmodified nanoparticles, 62.9% enzyme loading with 72.45% of enzyme specific activity was recovered which was 56% higher than on bare zinc oxide nanoparticles. The point of addition of cysteine during the nanoparticle synthesis had a direct effect on the immobilization efficiency. The immobilized enzyme-specific activity was reduced to 34.32% when cysteine was added following the nanoparticle synthesis. With a facile synthesis procedure and significant immobilization efficiency, cysteine-functionalized zinc oxide nanoparticles were shown to be suitable for various clinical and industrial applications.