Novel three-dimensional cellulose produced from trunk of Astragalus gummifer (Fabaceae) tested for protein adsorption performance

Kaya M., Odabasi M., Mujtaba M., Sen M., Bulut E., Akyuz B.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS, cilt.62, ss.144-151, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.msec.2016.01.047
  • Dergi Adı: MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.144-151
  • Anahtar Kelimeler: Three-dimensional, Cellulose, Extraction, Protein adsorption, IMAC, Lysozyme, PHOSPHORIC-ACID, COTTON FIBERS, NANOCRYSTALS, EXTRACTION
  • Sivas Cumhuriyet Üniversitesi Adresli: Hayır

Özet

This is the first study to produce three-dimensional (3D) cellulose from any plant up to now. This 3D cellulose was produced from Astragalus gummifer (Fabaceae) trunk by using a modified method in which original the shape of cellulose was kept as natural. This novel 3D cellulose was characterized by SEM, TGA, FT-IR, XRD and elemental analysis to evidence the purity and to compare it with commercially available cellulose from cotton. Results from these characterizations were found convincing because almost the same physicochemical properties were observed for both newly obtained 3D cellulose and commercial one. Both fibers and pores on the surface of 3D cellulose were observed. Thanks to its diversified surface morphology, this novel 3D cellulose was tested for its protein adsorption performance and the results were compared with commercial cellulose as follows: maximum adsorption capacity at pH 8.0 was recorded as 59.2 mg/g for 3D cellulose while 29.6 mg/g for commercial cellulose. According to this result, it is clear to say that this sorbent has high affinity for lysozyme. Also this 3D cellulose could be useful for the other areas of separation science. (C) 2016 Elsevier B.V. All rights reserved.