A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads

Hosseini, Seyed Saeid; Khodaiyan, Faramarz; Mousavi, Seyed Mohammad Nasir; Kennedy, John F.; Azimi, Seyedeh Zahra

doi:10.1007/s11947-020-02524-8

Cited by 16 publications

(7 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, v max value, on protein basis, for pectinase immobilised by the mentioned cross-linkers was (2.9±0.3), (2.2±0.2) and (2.2±0.1) µmol/(min·mg), respectively. The K m and v max of the pectinase immobilised by polyaldehyde derivatives of pullulan and kefiran were higher and lower than of the pectinase immobilised by glutaraldehyde, which can be due to the diffusion limitation effects created by the polymeric network and three-dimensional structure of the polyaldehyde derivatives of pullulan and kefiran ( 28 ).…”

Section: Resultsmentioning

confidence: 99%

“…As mentioned above, the feasibility of using polyaldehyde polysaccharides (polyaldehyde kefiran and pullulan) as new cross-linkers for the immobilization of pectinase on the glass beads was investigated in previous studies (24,28). However, the performance of this immobilization system under the actual conditions remains unclear while without checking the obtained results from the juice clarification, the efficiency of this system cannot be judged.…”

Section: Introductionmentioning

confidence: 99%

“…As mentioned above, the feasibility of using polyaldehyde derivatives of polysaccharides (kefiran and pullulan) as new cross-linkers for the immobilisation of pectinase on the glass beads was investigated in previous studies ( 24 , 28 ). However, the performance of this immobilisation system under real conditions remains unclear.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Hosseini

Khodaiyan

Mousavi

et al. 2021

Food Technol. Biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

Research background. Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities. Clarification, as the removal process of suspended material, is an important step in production process of fruit juice due to its significant effect on the appearance, flavor and commercialization of juice. Pectinase is the most important enzyme applied in juice clarification that breaks down the pectin polymer structure and leads to reduce the undesirable turbidity. Pectinase immobilization is a way to overcome free enzyme drawbacks such as instability, high cost, the difficulty of recovery and recyclability. Also, continuous clarification process which is highly preferred in fruit juice industry is not possible without enzyme immobilization. Experimental approach. Pectinase enzymes were immobilized on the functionalized glass beads (glass bead+3-aminopropyl triethoxysilane) by glutaraldehyde, polyaldehyde pullulan and polyaldehyde kefiran and the barberry juice clarification was accomplished in the batch and continuous process in a packed bed reactor (PBR). Also, the effect of clarification process on the physicochemical and antioxidant properties of the barberry juice samples was evaluated. Results and conclusions. The clarification optimum conditions in the PBR were obtained at a flow rate of 0.5 mL/min, the temperature of 50 °C and treatment time of 63 min. The clarification process led to a decrease in turbidity, pH, total soluble solids, viscosity, total phenol content and antioxidant activity of the juice samples. Also, this process increased the clarity, acidity, reducing sugar content and the lightness parameter of the barberry juice. It was found that the greatest effect on the studied properties was related to polyaldehyde kefiran-immobilized pectinase treatment in the continuous process and both new cross-linkers had better enzyme immobilization performance than common cross-linker (glutaraldehyde). Novelty and scientific contribution. For the first time, barberry juice was clarified with pectinase immobilized by polyaldehydes of pullulan and kefiran and the obtained results showed that the pectinase immobilization by these new cross-linkers was much more efficient than by the glutaraldehyde as common cross-linker. Therefore, it seems that these findings can be of use towards an industrialised production of fruit juices.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Hosseini

Khodaiyan

Mousavi

et al. 2021

Food Technol. Biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

show abstract

“…Though, like many other industrial enzymes, pectinase has a limited yield and low efficiency in its economic generation. 25 - 27 …”

Section: Enzymesmentioning

confidence: 99%

Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

et al. 2021

View full text Add to dashboard Cite

Enzymes are one of the main biocatalysts with various applications in the food industry. Stabilization of enzymes on insoluble carriers is important due to the low reuse, low operational stability, and high cost in applications. The immobility and the type of carrier affect the activity of the immobile enzyme. Hydrogels are three-dimensionally cross-linked macromolecular network structures designed from various polymers. Hydrogels can provide a matrix for an immobile enzyme due to their extraordinary properties such as high water absorbing capacity, carrier of bioactive substances and enzymes, biocompatibility, safety, and biodegradability. Therefore, this study mainly focuses on some enzymes (Lactase, Lipases, Amylases, Pectinase, Protease, Glucose oxidase) that are of special importance in the food industry. These enzymes could be immobilized in the hydrogels constructed of macromolecules such as kappa-carrageenan, chitosan, arabic gum, pectin, alginate, and cellulose. At last, in the preparation of these hydrogels, different enzyme immobilization methods in macromolecular hydrogels, and effect of hydrogels on enzyme activity were discussed.

show abstract

“…Pectin also is a common anti-nutritional factor in plant feed, which affects the effective absorption of feed nutrients by animals [3][4][5]. Pectinase is a kind of hydrolase and contains polygalacturonase, pectinase, and pectin lyase, which can hydrolyze pectin to generate galacturonide with a lower molecular weight and are mainly used for fruit processing, food, pharmaceuticals, and many other industrial fields [1,[3][4][5][6][7]. Pectinase plays an important role in the field of biotechnology catalysis and accounts for 1/4 of the biological enzyme preparation market.…”

Section: Introductionmentioning

confidence: 99%

Solid-State Fermentation of Hyperactive Pectinase by the Novel Strain Aspergillus sp. CM96

Chen,

Wan,

Liu

et al. 2024

Processes

View full text Add to dashboard Cite

Pectinase, a kind of hydrolase, mainly contains polygalacturonase, pectinase, and pectin lyase, which can hydrolyze pectin to generate galacturonide and is widely used in industry. At present, pectinase’s activity is still relatively low. Hyperactive pectinase was produced with solid-phase fermentation and a tray bioreactor using the novel strain Aspergillus sp. CM96 in this study. This pectinase’s activity can reach 17,000 U·g−1 after fermentation with a tray bioreactor, an increase of 86% compared to that obtained using flask liquid fermentation. The pectinase was purified and its characteristics were explored. Additionally, during pectinase fermentation, the activities of protease, glucanase, and cellulase were also determined to reach 7000, 8000, and 3000 U·g−1. The enzyme mixture was used to improve substrate digestion efficiency in 144 Soviet white pigs after adding a 0.05% cocktail enzyme for 38 days. The results showed that the average daily gain (ADG) increased by 139.41 ± 1.04 g·day−1, while the average daily feed intake (ADFI) and the feed conversion rate (FCR) decreased by 19.82 ± 1.64 g·day−1 and 0.07 ± 0.01 in 38 days, which indicated that the addition of hyperactive pectinase from the strain CM96 can increase nutrient digestibility and improve feed efficiency.

show abstract

A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads

Cited by 16 publications

References 39 publications

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

Solid-State Fermentation of Hyperactive Pectinase by the Novel Strain Aspergillus sp. CM96

Contact Info

Product

Resources

About