Enzymatic clarification of fruit juices (Apple, Pineapple, and Tomato) using purified Bacillus pumilus SV-85S xylanase

Nagar, Sushil; Mittal, Anuradha; Gupta, Vijay

doi:10.1007/s12257-012-0375-9

Cited by 59 publications

(42 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1 filter under vacuum. Total titrable acidity (% citric acid) and viscosity (Pa.s) of the juice were determined as described earlier (Nagar et al 2012a). All the experiments were performed in triplicates and their mean values are given.…”

Section: Determination Of Physico-chemical Characteristics Of Fruit Jmentioning

confidence: 99%

“…Xylanase was purified to apparent homogeneity in one step from Bacillus subtilis ASH by 10.5-fold with a recovery of 43 % (Sanghi et al 2010) and from Bacillus pumilus 85S by 25.3-fold with 63.2 % recovery (Nagar et al 2012a). On the other hand, two forms of alkaliphilic xylanase have been reported from purified from Bacillus licheniformis P11(C) (Bajaj and Manhas 2012).…”

Section: Purification Of Xylanasementioning

confidence: 99%

“…The optimum enzyme dose is likely to depend on its characteristics as well as the nature of fruit pulp. Some researchers reported maximum juice yield and clarification by 10-15 IU/gfp of xylanase (Nagar et al 2012a). Sin et al (2006) suggested that an initial increase in xylanase dose will cause cloud particles to aggregate and settle down thereby increasing the clarity of juice.…”

Section: Optimization Of Enzyme Dosementioning

confidence: 99%

“…The optimum temperature for juice enrichment is likely to depend on the enzyme used, time of incubation, and nature of pulp among other factors. It was reported to be 37°C for citrus juice (Dhiman et al 2011) and 40°C for apple, pineapple, and tomato juice (Nagar et al 2012a). …”

Section: Optimization Of Incubation Temperaturementioning

confidence: 99%

See 3 more Smart Citations

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

et al. 2014

Self Cite

View full text Add to dashboard Cite

This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from Bacillus pumilus VLK-1 was purified to apparent homogeneity by 15.4-fold with 88.3 % recovery in a single step using CMSephadex C-50. Purified xylanase showed a single band on SDS-polyacrylamide gel with a molecular mass of 22.0 kDa. The purified enzyme was immobilized on glutaraldehydeactivated aluminum oxide pellets and the immobilization process parameters were optimized statistically through response surface methodology. The bound enzyme displayed an increase in optimum temperature from 60 to 65ºC and pH from 8.0 to 9.0. The pH and temperature stability of the enzyme was also enhanced after immobilization. It could be reused for 10 consecutive cycles with 58 % residual enzyme activity. The potential of purified xylanase (free and immobilized) in juice enrichment from grape (Vitis amurensis) and orange (Citrus sinensis) pulps has been investigated. The optimization of this process using free xylanase revealed maximum juice yield, clarity and reducing sugar on treatment with 20 IU/g fruit pulp for 30 min at 50ºC. Treatment of both the fruit pulps with xylanase under optimized conditions resulted in an increase in juice yield, clarity, reducing sugars, titratable acidity, and filterability but a decline in turbidity and viscosity. Immobilized enzyme was more effective in improving juice quality as compared to its soluble counterpart. The results showed B. pumilus VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.

show abstract

Section: Determination Of Physico-chemical Characteristics Of Fruit Jmentioning

confidence: 99%

Section: Purification Of Xylanasementioning

confidence: 99%

Section: Optimization Of Enzyme Dosementioning

confidence: 99%

Section: Optimization Of Incubation Temperaturementioning

confidence: 99%

See 2 more Smart Citations

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

et al. 2014

Self Cite

View full text Add to dashboard Cite

show abstract

“…The reduction in residual activity of enzyme with no of cycle has been accounted by a few scientists [11,12]. A decrease in residual activity of enzyme may happen because of inactivation of enzyme as recommended before [13].The considerable stability observed during immobilized xylanase in this study would make the process economical. These results implied that xylanase immobilized on sodium alginate beads could be used for containment and utilization of enzyme over and over to a limit.…”

Section: Reusability Of Immobilized Xylanasementioning

confidence: 71%

Industrial application of glutaraldehyde activated immobilized xylanase for clarification of tomato juice

2017

Int. J. Adv. Res. Biol. Sci

View full text Add to dashboard Cite

Xylanase is being utilized in many industries and fruit juice clarification is one of them. The industrial use of a free xylanase enzyme is finite because it is expensive and is structurally unbalanced in free form and not stable at high pH and temperature, which can be reduced by entrapment of xylanase upon an insoluble support. Immobilization of xylanase enzyme can be done within sodium alginate beads using entrapment technique. In this study amalgamation of sodium alginate and calcium chloride (0.44 M) was used for the preparation of immobilized beads. After the enzyme is immobilized it is applied on tomato juice which can be obtained by simple extraction .The turbidity and viscosity of juice is due the presence of polysaccharides like cellulose, hemicelluloses, starch, pectin etc. Therefore, juices needs be clarified before commercialization in market. Treatment of tomato juice with xylanase under optimized conditions resulted in an increase in reducing sugars, juice clarity, filterability, pH and but a decline in turbidity and viscosity. Immobilized xylanase was more effective in improving tomato juice overall acceptability and quality as compared to its soluble counterpart. The results showed xylanase, in immobilized form, is a potential candidate for use in fruit juice clarification. The clarity of juice is measured by comparing the transmittance of both samples that is tomato juice treated with xylanase and juice not treated with xylanase.

show abstract

A Sustainable Process for Nutrient Enriched Fruit Juice Processing: An Enzymatic Venture

Kundu

Singh

Das

et al. 2018

Principles and Applications of Fermentation Technology

View full text Add to dashboard Cite

Enzymatic clarification of fruit juices (Apple, Pineapple, and Tomato) using purified Bacillus pumilus SV-85S xylanase

Cited by 59 publications

References 35 publications

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

Industrial application of glutaraldehyde activated immobilized xylanase for clarification of tomato juice

A Sustainable Process for Nutrient Enriched Fruit Juice Processing: An Enzymatic Venture

Contact Info

Product

Resources

About