Covalent immobilization of laccase in green coconut fiber and use in clarification of apple juice

Bezerra, Thaís Milena de Souza; Bassan, Juliana Cristina; Santos, Victor Tabosa de Oliveira; Ferraz, André; Monti, Rubens

doi:10.1016/j.procbio.2014.12.009

Cited by 96 publications

(57 citation statements)

References 58 publications

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“…Similarly, earlier studies also reported, laccase enzyme based clarification and stabilization of apple fruit juice (Ritter and Dietrich, 1996;Bezerra et al, 2015;Lettera et al, 2016). Whereas, many studies reported laccase enzyme treatment for controlled haze formation and browning in addition to clarification and stabilization of sour cherry and pomegranate juice have (Artik et al, 2004;Neifar et al, 2009).…”

Section: Overall Acceptability Ratingsupporting

confidence: 57%

See 1 more Smart Citation

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Verma¹,

Shirkot²,

Dhiman³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Overall Acceptability Ratingsupporting

confidence: 57%

“…Similarly, in another studies, laccase enzyme based clarification and stabilization of apple fruit juice have been reported (Ritter and Dietrich, 1996;Bezerra et al, 2015;Lettera et al, 2016).…”

Section: Issn: 2319-7706 Volume 7 Number 01 (2018)mentioning

confidence: 65%

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Verma¹,

Shirkot²,

Dhiman³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Bezerra et al (2015) gave guidelines on the selection of suitable solid supports and immobilization conditions [9]. Durán et al (2002) comprehensively reviewed the different immobilizations of laccase, including a variety of supports available, immobilization techniques, and potential industrial applications [10].…”

Section: Introductionmentioning

confidence: 99%

“…Durán et al (2002) comprehensively reviewed the different immobilizations of laccase, including a variety of supports available, immobilization techniques, and potential industrial applications [10]. Several approaches have been reported for the immobilization of laccase such as entrapment into polymer 2 International Journal of Polymer Science support [11,12], absorption method [13], or covalent linkages [9,14]. Among various immobilization methods, covalent attachment is the most frequently used because it provides strong and stable enzyme attachment and, in some cases, reduces enzyme deactivation rates.…”

Section: Introductionmentioning

confidence: 99%

Effects of Temperature and pH on Immobilized Laccase Activity in Conjugated Methacrylate-Acrylate Microspheres

Mazlan

Hanifah

2017

International Journal of Polymer Science

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Immobilization of laccase on the functionalized methacrylate-acrylate copolymer microspheres was studied. Poly(glycidyl methacrylate-co-n-butyl acrylate) microspheres consisting of epoxy groups were synthesized using facile emulsion photocuring technique. The epoxy groups in poly(GMA-co-nBA) microspheres were then converted to amino groups. Laccase immobilization is based on covalent binding via amino groups on the enzyme surface and aldehyde group on the microspheres. The FTIR spectra showed peak at 1646 cm −1 assigned to the conformation of the polymerization that referred to GMA and nBA monomers, respectively. After modification of the polymer, intensity of FTIR peaks assigned to the epoxy ring at 844 cm −1 and 904 cm −1 was decreased. The results obtained from FTIR exhibit a good agreement with the epoxy content method. The activity of laccaseimmobilized microspheres increased upon increasing the epoxy content. Furthermore, poly(GMA-co-nBA) microspheres revealed uniform size below 2 m that contributes to large surface area of the microspheres to be used as a matrix, thus increasing the enzyme capacity and enzymatic reaction. Immobilized enzyme also shifted to higher pH and temperature compared to free enzyme.

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“…Immobilization is a key step in the fabrication of a biosensor . There are different ways that can be used to immobilize Lac, such as entrapment by the three‐dimensional matrix , encapsulation by organic or inorganic polymer , adsorption by solid supports , and covalent binding of functional groups containing carriers . The best immobilization method is covalent bonding due to its advantages including long‐term stability and prevention from enzyme leakage; also, in this study, it was used for immobilization of Lac.…”

Section: Introductionmentioning

confidence: 99%

A novel sensitive laccase biosensor using gold nanoparticles and poly L‐arginine to detect catechol in natural water

Maleki

Kashanian

Nazari

et al. 2019

Biotech and App Biochem

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In this study, the simple, green, and fast layer-by-layer modification of the glassy carbon electrode was mainly performed by electrodeposition of gold nanoparticles and then, poly-L-arginine, and finally, laccase was covalently bonded to poly-L-arginine using glutaraldehyde. This type of fabrication is used for the first time for catechol detection, which provides a bioelectrocatalytic cycle for electron transport in the presence of laccase that results in sensitive and fast detection of catechol. The scanning electron microscopy, Fourier-transform infrared spectroscopy, and electrochemical studies were performed to confirm successful immobilization of the enzyme. The biosensor response was linear in a wide range of catechol trace concentrations, 24.90-274.00 nM, with the detection limit of 18.00 nM. Values of K m , α, n, and K s for the immobilized enzyme were calculated to be 1.25 × 10 −2 µM, 0.56, 3.19, and 0.28 Sec −1 , respectively. It was examined in real sample successfully confirming it is capable of measuring catechol in natural water. C 2019

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Covalent immobilization of laccase in green coconut fiber and use in clarification of apple juice

Cited by 96 publications

References 58 publications

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

Effects of Temperature and pH on Immobilized Laccase Activity in Conjugated Methacrylate-Acrylate Microspheres

A novel sensitive laccase biosensor using gold nanoparticles and poly L‐arginine to detect catechol in natural water

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