Application of Immobilized Enzymes in Juice Clarification

Abstract

Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.

Optimization Production of an Endo-β-1,4-Xylanase from Streptomyces thermocarboxydus Using Wheat Bran as Sole Carbon Source

“…Xylanases, classified as endo-1,4-β-d-xylanohydrolase (EC 3.2.1.8), are hemicellulases commonly employed in processes such as pulp bleaching and paper deinking [1]. Furthermore, these enzymes exhibit remarkable versatility and can be used in diverse sectors such as alternative fuel generation, baking, prebiotic preparation, and the clarification of fruit juices [2][3][4][5][6]. The source of this enzyme has primarily been associated with various fungi (for example, Fusarium [2], Trichoderma [7], Aspergillus [8], Thielavia [9], and Rhizomucor [10]), and bacteria (for example, Bacillus [4], Streptomyces [11], Paenibacillus [12], and Halomonas [13]), showcasing the diverse microbial sources of this enzyme.…”