Characterisation of a phosphatase-like nanozyme developed by baking cysteine and its application in reviving mung bean sprouts damaged by ash

Abstract

Wildfire causes detrimental problems to animals and plants. Nanoparticles with enzymatic activities were applied to repair the damage caused by fire and potentially degrade the produced pollutants. Kinetic studies revealed for the first time an allosteric mechanism of nanozymes. The present work aims to reveal the advantage offered by a phosphatase-like (PL) nanozyme formed by baking L-cysteine to treat mung bean sprouts affected by ashes. The size, morphology, and molecular structure of the nanozyme were characterized using scanning electron microscopy (SEM), transmittance electron microscopy (TEM), and FT-IR spectroscopy combined with quantum mechanical calculations. On the other hand, the morphology and structure of ash along with its interaction with the nanozyme were also studied in detail. Applying the PL nanozyme to plants affected by fire may neutralize the negative impact induced by the ash on germination, rooting, and growth. Thus, plants can grow normally.