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Immobilization of Aspergillus quadrilineatus RSNK-1 multi-enzymatic system for fruit juice treatment and mannooligosaccharide generation
- Source :
- Food Chemistry. 289:95-102
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Aspergillus quadrilineatus RSNK-1 produced a multi-enzymatic system containing (U/gds) β-mannanase (1021), endo-xylanase (1 9 1), α-galactosidase (3.42), β-xylosidase (0.07) and β-glucosidase (0.28) on low-cost copra meal (CM) in SSF. The enzyme preparation was covalently immobilized on aluminum oxide pellets (3 mm) under statistically optimized conditions leading to 73.17% immobilization yield. The immobilized enzyme (Man-AOP) displayed enhanced thermal and pH stability. Man-AOP was characterized by FTIR, SEM and PXRD revealing a covalent interaction. The bio-conjugate was successfully recycled for mannooligosaccharide (MOS) generation from locust bean gum (LBG) up to 10 cycles, yielding an average of 0.95 mg MOS/cycle. Man-AOP was also effective in clarification of apple, kiwi, orange and peach juices and enhanced their reducing sugar content. The bio-conjugate was useful in generation of MOS from mannan and enrichment of fruit juices.
- Subjects :
- Immobilized enzyme
Pellets
Oligosaccharides
Orange (colour)
Galactans
01 natural sciences
Analytical Chemistry
law.invention
Mannans
chemistry.chemical_compound
0404 agricultural biotechnology
Magazine
law
Enzyme Stability
Plant Gums
Aluminum Oxide
Food science
Mannan
chemistry.chemical_classification
beta-Glucosidase
010401 analytical chemistry
Temperature
beta-Mannosidase
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
Enzymes, Immobilized
040401 food science
0104 chemical sciences
Reducing sugar
Fruit and Vegetable Juices
Aspergillus
Xylosidases
chemistry
Covalent bond
alpha-Galactosidase
Locust bean gum
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 289
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....581db7af33a41fbcef1d0f181fde893b
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.03.035