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Efficient immobilization of a fungal laccase and its exploitation in fruit juice clarification
- Publication Year :
- 2016
-
Abstract
- The clarification step represents, in fruit juices industries, a bottleneck process because residual phenols cause severe haze formation affecting juice quality and impairing customers acceptance. An enzymatic step can be efficiently integrated in the process, and use of immobilized enzymes entails an economical advantage. In this work, covalent immobilization of recombinant POXA1b laccase from Pleurotus ostreatus on epoxy activated poly(methacrylate) beads was optimized thanks to a Response Surface Methodologies approach. Through regression analysis the process was well fitted by a quadratic polynomial equation (R(2)=0.9367, adjusted R(2)=0.8226) under which laccase activity reached 2000 ± 100 Ug(-1) of beads, with an immobilization efficiency of 98%. The immobilized biocatalyst was characterized and then tested in fruit juice clarification reaching up to 45% phenol reduction, without affecting health-effective flavanones content. Furthermore, laccase treated juice displays an improved sensory profile, due to the reduction of vinyl guaiacol, a potent off-flavor possessing a peppery/spicy aroma.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Immobilized enzyme
Food industry
01 natural sciences
Mass Spectrometry
Analytical Chemistry
03 medical and health sciences
chemistry.chemical_compound
Phenols
010608 biotechnology
Phenol
Response surface methodology
Aroma
Laccase
Chromatography
biology
food and beverages
General Medicine
biology.organism_classification
Fruit and Vegetable Juices
030104 developmental biology
chemistry
Mass spectrometry analysi
Guaiacol
Pleurotus ostreatus
Response Surface Methodology
Laccase immobilization
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....194dc3d7056478277c47686d910e26e3