Abstract
In this work the influence of Fe2O3 magnetic nanoparticle on lysozyme activity and thermal stability were investigated. The effect of nano-Fe2O3 on lysozyme activity was studied by UV–vis spectrophotometry at 35°C in pH=7.25 using sodium phosphate as a buffer. Measurements were carried out using 6×10−8M (0.1mg/ml) of lysozyme and a range of nano-Fe2O3 concentrations between 0 and 0.045mg/ml. It was found that by increasing the concentration of nano-Fe2O3, the rate of Micrococcus lysodeikticus lyses (lysozyme activity) will be increased. On the other hand, the thermal stability of lysozyme was investigated in the presence of nano-Fe2O3 over the temperature range (from 293K to 363K). Results indicate that by increasing of nano-Fe2O3, the thermal stability of lysozyme will be increased.
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