Background and Objectives: Firstly, nanopeptides from wheat gluten hydrolysates were prepared by desolvation method and Fe₃O₄ magnetic nanoparticles were prepared by co-precipitation method. Afterwards, the surface of magnetic nanopeptides were coated with prepared nanopeptides and inulinase was immobilized on prepared magnetic nanopeptides by covalent bonding. The structural and functional characteristics of prepared nanoparticles and immobilized enzyme were determined by using <span style="font-size:10.0pt;line-height:115%;mso-ascii-font-family:" times="" new="" roman";="" mso-ascii-theme-font:major-bidi;mso-hansi-font-family:"times="" mso-hansi-theme-font:major-bidi;mso-bidi-font-family:"b="" nazanin""="">spectrophotometry in UV / VIS region and field emission scanning electron microscope methods.

Results: The morphology of magnetic nanoparticles were shown spherical also gluten peptides were spherical with short fibers. Kinetic parameters of immobilized enzyme, compared with the free enzyme, were improved and the enzyme loading on magnetic nanopeptides was calculated (7.5 mg Enzyme / g Support) 74% . Immobilize enzyme preserved 69.9% of their initial activity after 12 cycles of hydrolysis. Half-Life of immobilized enzyme at 60 ° C compared to the free enzyme was increased about 1.5 times.

Conclusion: The use of magnetic nanopeptides of wheat gluten hydrolysates for immobilization of the inulinase is an efficient method along with the increase in stability and improvement in enzyme performance for high fructose syrup production.