Characterization of statistically produced xylanase for enrichment of fruit juice clarification process

Dhiman, Saurabh Sudha; Garg, Gaurav; Sharma, Jitender; Mahajan, Ritu; Methoxy,

doi:10.1016/j.nbt.2010.11.004

Cited by 47 publications

(28 citation statements)

References 26 publications

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“…It could be due to the release of sugars from hydrolysis of xylan by the enzyme. Similarly, treatment with soluble xylanase enhanced the reducing sugar content by 22.4, 6.25 and 4.25 % in pineapple, tomato and apple juice respectively (Nagar et al 2012a) and by 2-fold in citrus juice (Dhiman et al 2011) and mousambi juice (Bajaj and Manhas 2012). In agreement with the results of present study, increase in reducing sugars of Mausambi and orange juice following treatment with free and silica immobilized xylanase was reported (Sharma et al 2012).…”

Section: Optimization Of Incubation Temperaturesupporting

confidence: 91%

“…The filterability both the juices registered an increase (4-6 %) when fruit pulps were treated with xylanase; immobilized enzyme being more effective than its soluble counterpart. Other researchers have also reported an increase in filterability of juice after treatment with xylanase (Dhiman et al 2011).…”

Section: Optimization Of Incubation Temperaturementioning

confidence: 81%

“…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%

“…Enzymes used for fruit juice enrichment should preferably be in purified form. Several reports are available on the use of pectinase for clarification of fruit juice but literature pertaining to the use of xylanase in juice clarification and yield is scanty (Bajaj and Manhas 2012;Dhiman et al 2011;Pal and Khanum 2011). In these reports, xylanase has been used in free form.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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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.

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Section: Optimization Of Incubation Temperaturesupporting

confidence: 91%

Section: Optimization Of Incubation Temperaturementioning

confidence: 81%

Section: Optimization Of Incubation Temperaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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“…Xylanases have extensive applications in different industrial sectors. In the food industry, for example, they are used for the clarification of fruit juices (Dhiman, Garg, Sharma, & Mahajan, 2011), to improve the texture, loaf volume, and shelf-life of baked products (Bajaj & Manhas, 2012), and to reduce the viscosity and filtration rate of the brewery mash (Qiu et al, 2010). In the pulp and paper industry, xylanases are used to increase the brightness of the pulp in order to produce papers of superior quality.…”

Section: Introductionmentioning

confidence: 99%

Production of thermostable xylanase by thermophilic fungal strains isolated from maize silage

Robledo‐Olivo

Aguilar

Belmares

et al. 2015

CyTA - Journal of Food

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The search for microorganisms able to produce thermostable xylanases with high yield and characteristics desired for industrial applications has been strongly encouraged since such enzymes are widely used in large-scale processes. In the present study, thermophilic fungal strains able to grow at high temperatures (≥55°C) were isolated from maize silage. The strains were molecularly identified and used for the production of extracellular xylanase by solid-state fermentation using corn cobs as support-substrate material. Species from the genera Rhizomucor and Aspergillus were identified among the isolated strains and these species demonstrated good ability to produce xylanase under solid-state fermentation conditions. Maximal values of enzymatic activity (824 U/g) and productivity (8.59 U/g.h) were obtained with Rh. pusillus SOC-4A (values per g dry weight of fermented medium). The xylanase produced by this fungus presented thermal stability at 75°C, with maximum activity at 70°C and pH 6.0, revealing, therefore, great potential for application in different areas.

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Application of Microbial Enzymes in the Food Industry

Vermelho

Cardoso

Nascimento

et al. 2015

Advances in Food Biotechnology

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Characterization of statistically produced xylanase for enrichment of fruit juice clarification process

Cited by 47 publications

References 26 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

Production of thermostable xylanase by thermophilic fungal strains isolated from maize silage

Application of Microbial Enzymes in the Food Industry

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