Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices.
Identifieur interne : 000329 ( PubMed/Checkpoint ); précédent : 000328; suivant : 000330Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices.
Auteurs : Lalit Kumar ; Sushil Nagar ; Anuradha Mittal ; Neelam Garg [Inde] ; Vijay Kumar GuptaSource :
- Journal of food science and technology [ 0022-1155 ] ; 2014.
Abstract
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 CM-Sephadex 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 glutaraldehyde-activated 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 65 ºC 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 50 ºC. 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.
DOI: 10.1007/s13197-014-1268-z
PubMed: 25190829
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last="Mittal">Anuradha Mittal</name><affiliation><nlm:affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</nlm:affiliation><wicri:noCountry code="subField">136119 Haryana India</wicri:noCountry></affiliation></author><author><name sortKey="Garg, Neelam" sort="Garg, Neelam" uniqKey="Garg N" first="Neelam" last="Garg">Neelam Garg</name><affiliation wicri:level="1"><nlm:affiliation>Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India.</nlm:affiliation><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra</wicri:regionArea><wicri:noRegion>Kurukshetra</wicri:noRegion></affiliation></author><author><name sortKey="Gupta, Vijay Kumar" sort="Gupta, Vijay Kumar" uniqKey="Gupta V" first="Vijay Kumar" last="Gupta">Vijay Kumar Gupta</name><affiliation><nlm:affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana 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Haryana India</wicri:noCountry></affiliation></author><author><name sortKey="Nagar, Sushil" sort="Nagar, Sushil" uniqKey="Nagar S" first="Sushil" last="Nagar">Sushil Nagar</name><affiliation><nlm:affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</nlm:affiliation><wicri:noCountry code="subField">136119 Haryana India</wicri:noCountry></affiliation></author><author><name sortKey="Mittal, Anuradha" sort="Mittal, Anuradha" uniqKey="Mittal A" first="Anuradha" last="Mittal">Anuradha Mittal</name><affiliation><nlm:affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</nlm:affiliation><wicri:noCountry code="subField">136119 Haryana India</wicri:noCountry></affiliation></author><author><name sortKey="Garg, Neelam" sort="Garg, Neelam" uniqKey="Garg N" first="Neelam" last="Garg">Neelam Garg</name><affiliation wicri:level="1"><nlm:affiliation>Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India.</nlm:affiliation><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra</wicri:regionArea><wicri:noRegion>Kurukshetra</wicri:noRegion></affiliation></author><author><name sortKey="Gupta, Vijay Kumar" sort="Gupta, Vijay Kumar" uniqKey="Gupta V" first="Vijay Kumar" last="Gupta">Vijay Kumar Gupta</name><affiliation><nlm:affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</nlm:affiliation><wicri:noCountry code="subField">136119 Haryana India</wicri:noCountry></affiliation></author></analytic><series><title level="j">Journal of food science and technology</title><idno type="ISSN">0022-1155</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 CM-Sephadex 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 glutaraldehyde-activated 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 65 ºC 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 50 ºC. 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.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">25190829</PMID><DateCreated><Year>2014</Year><Month>9</Month><Day>5</Day></DateCreated><DateCompleted><Year>2014</Year><Month>09</Month><Day>05</Day></DateCompleted><DateRevised><Year>2015</Year><Month>9</Month><Day>2</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0022-1155</ISSN><JournalIssue CitedMedium="Print"><Volume>51</Volume><Issue>9</Issue><PubDate><Year>2014</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Journal of food science and technology</Title><ISOAbbreviation>J Food Sci Technol</ISOAbbreviation></Journal><ArticleTitle>Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices.</ArticleTitle><Pagination><MedlinePgn>1737-49</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1007/s13197-014-1268-z</ELocationID><Abstract><AbstractText>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 CM-Sephadex 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 glutaraldehyde-activated 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 65 ºC 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 50 ºC. 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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Kumar</LastName><ForeName>Lalit</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Nagar</LastName><ForeName>Sushil</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Mittal</LastName><ForeName>Anuradha</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Garg</LastName><ForeName>Neelam</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Gupta</LastName><ForeName>Vijay Kumar</ForeName><Initials>VK</Initials><AffiliationInfo><Affiliation>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>Feb</Month><Day>04</Day></ArticleDate></Article><MedlineJournalInfo><Country>India</Country><MedlineTA>J Food Sci Technol</MedlineTA><NlmUniqueID>0056471</NlmUniqueID><ISSNLinking>0022-1155</ISSNLinking></MedlineJournalInfo><OtherID Source="NLM">PMC4152508</OtherID><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Aluminum oxide pellets</Keyword><Keyword MajorTopicYN="N">Immobilization</Keyword><Keyword MajorTopicYN="N">Juice clarification</Keyword><Keyword MajorTopicYN="N">Response surface methodology</Keyword><Keyword MajorTopicYN="N">Xylanase</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="revised"><Year>2013</Year><Month>12</Month><Day>5</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>1</Month><Day>20</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>9</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>9</Month><Day>6</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2014</Year><Month>9</Month><Day>6</Day><Hour>6</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25190829</ArticleId><ArticleId IdType="doi">10.1007/s13197-014-1268-z</ArticleId><ArticleId IdType="pii">1268</ArticleId><ArticleId IdType="pmc">PMC4152508</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Inde</li></country></list><tree><noCountry><name sortKey="Gupta, Vijay Kumar" sort="Gupta, Vijay Kumar" uniqKey="Gupta V" first="Vijay Kumar" last="Gupta">Vijay Kumar Gupta</name><name sortKey="Kumar, Lalit" sort="Kumar, Lalit" uniqKey="Kumar L" first="Lalit" last="Kumar">Lalit Kumar</name><name sortKey="Mittal, Anuradha" sort="Mittal, Anuradha" uniqKey="Mittal A" first="Anuradha" last="Mittal">Anuradha Mittal</name><name sortKey="Nagar, Sushil" sort="Nagar, Sushil" uniqKey="Nagar S" first="Sushil" last="Nagar">Sushil Nagar</name></noCountry><country name="Inde"><noRegion><name sortKey="Garg, Neelam" sort="Garg, Neelam" uniqKey="Garg N" first="Neelam" last="Garg">Neelam Garg</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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