PEO/GG nanofiber-based lipase immobilization for efficient hydrolysis of selected vegetable oils and industrial biocatalysis.

The immobilization of lipase on electrospun nanofibers is a promising strategy to enhance enzyme stability, reusability, and catalytic efficiency. In this study, poly(ethylene oxide)/guar gum (PEO/GG) nanofibers with varying PEO content (4 %, 5 %, and 6 % w/v) and constant GG content (1 % w/v) were synthesized via electrospinning, referred to as PEO4/GG, PEO5/GG, and PEO6/GG. Among these, PEO4/GG was identified as the optimal support due to its higher porosity (28.75 ± 3.03 %) and surface area (354.16 ± 16.15 μm2), which enhanced enzyme loading and substrate diffusion. Immobilization parameters including carrier amount, adsorption time, cross-linking duration, and glutaraldehyde concentration were optimized to maximize catalytic performance. Compared to free lipase, the immobilized form exhibited improved thermal and pH stability, greater storage stability, and enhanced reusability. Application studies showed efficient hydrolysis of vegetable oils, particularly those rich in polyunsaturated fatty acids such as sunflower and soybean oils. The immobilized enzyme also retained high activity over multiple cycles, demonstrating strong operational stability. These findings underscore the potential of PEO4/GG nanofibers as a robust matrix for lipase immobilization in hydrolytic biocatalysis, supporting their applicability in food processing, environmental remediation, and other bio-based industries.