Biosynthesis of Gold Nanoparticles by Biotechnologically Important Active and Inactive Form of the Ascomycetes - Pichia membranifaciens and Debaryomyces hansenii
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2016, Vol 2, Issue 2
Abstract
The two biotechnologically important Ascomycetes, Pichia membranifaciens and Debaryomyces hansenii, were tested (in active and inactive form), in the present study for efficient bioreduction of trivalent aurum to gold nanoparticles. Strong surface plasmon resonance was observed, between 530 and 540 nm, from the gold nanoparticles recovered from the test Ascomycetes. The characterization of the gold nanoparticles thus formed was performed by HR-TEM, FE-SEM, FTIR spectroscopy. Comparing the active and inactive form of the two Ascomycetes, the inactive form showed better productivity and recovery of gold nanoparticles. It was also found that P. membranifaciens is more productive in terms of time, quality and quantity, than D. hansenii. The nanoparticles were relatively monomorphic in P. membranifaciens than in D. hansenii. The present study also presents a promising outlook towards the effective recycling of the bioactive wastes.
Authors and Affiliations
Alok Pani, Soon-Il Yun
Keywords
Related Articles
- EP ID EP223210
- DOI 10.17756/jfcn.2016-017
- Views 116
- Downloads 0
Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends
Complementary food is the intermediate food given to infant alongside with breast milk. This study is aimed at producing complementary foods from blends of acha flour and kariya protein concentrate. Acha flour was produ...
Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures
A study was conducted to determine the rheological properties of green and gold kiwifruit purees with total soluble solids of 16 to 17 °Brix at different temperatures (25, 35 and 45 °C). The rheological properties of the...
Chlorogenic Acid Profiles and Antioxidant Potentials of 17 Sweet Potato Varieties Cultivated in Korea: Impact of Extraction Condition and Classification by Hierarchical Clustering Analysis
A high resolution LC-ESI-QTOF-MS, LC-MS/MS, and HPLC-DAD analysis were conducted to isolate, identify and quantify the chlorogenic acids in 17 sweet potato varieties cultivated in Korea. The impacts of extracting solvent...
Acknowledgement of Manuscript Reviewers JFCN Volume - 3 (2017)
The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volu...
Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream
The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in pr...