Green Synthesis and Optimization of Silver Nanoparticles from Piper betel and Jatropha curcas to Enhance a-Amylase Activity

摘要

In the present study, the catalytic nature of silver nanoparticles was studied in the reaction mixture with amylase enzyme. Amylase is an industrially important enzyme that catalyzes the decomposition of starch into glucose. The silver nanoparticles in the study were synthesized using a green approach where the leaf extracts of Piper betel and Jatropha curcas act as reducing agent in reducing silver nitrate to silver nanoparticles. The reaction medium was optimized for better yield by altering the parameters like pH, temperature, silver ion concentration, reducing agent concentration and irradiation and hence the improvement in yield of silver nanoparticles was noticed. Moreover, the synthesized silver nanoaprticles were confirmed through UV-visible spectra, FTTR, SEM and EDX spectra. By optimizing, more stable particles were synthesized with a size of about 41 nm from both the leaf extracts. The synthesized nanoparticles were added in the reaction mixture with a-amylase and the reaction rate was enhanced to about three-folds in comparison with that without silver nanoparticles.