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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Immobilization of xylanase purified from <italic>Bacillus pumilus</italic> VLK-1 and its application in enrichment of orange and grape juices</title><author><name sortKey="Kumar, Lalit" sort="Kumar, Lalit" uniqKey="Kumar L" first="Lalit" last="Kumar">Lalit Kumar</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Nagar, Sushil" sort="Nagar, Sushil" uniqKey="Nagar S" first="Sushil" last="Nagar">Sushil Nagar</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Mittal, Anuradha" sort="Mittal, Anuradha" uniqKey="Mittal A" first="Anuradha" last="Mittal">Anuradha Mittal</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Garg, Neelam" sort="Garg, Neelam" uniqKey="Garg N" first="Neelam" last="Garg">Neelam Garg</name><affiliation><nlm:aff id="Aff2">Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India</nlm:aff></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:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25190829</idno><idno type="pmc">4152508</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4152508</idno><idno type="RBID">PMC:4152508</idno><idno type="doi">10.1007/s13197-014-1268-z</idno><date when="2014">2014</date><idno type="wicri:Area/Pmc/Corpus">000503</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Immobilization of xylanase purified from <italic>Bacillus pumilus</italic> VLK-1 and its application in enrichment of orange and grape juices</title><author><name sortKey="Kumar, Lalit" sort="Kumar, Lalit" uniqKey="Kumar L" first="Lalit" last="Kumar">Lalit Kumar</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Nagar, Sushil" sort="Nagar, Sushil" uniqKey="Nagar S" first="Sushil" last="Nagar">Sushil Nagar</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Mittal, Anuradha" sort="Mittal, Anuradha" uniqKey="Mittal A" first="Anuradha" last="Mittal">Anuradha Mittal</name><affiliation><nlm:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author><author><name sortKey="Garg, Neelam" sort="Garg, Neelam" uniqKey="Garg N" first="Neelam" last="Garg">Neelam Garg</name><affiliation><nlm:aff id="Aff2">Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India</nlm:aff></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:aff id="Aff1">Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from <italic>Bacillus pumilus</italic> 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 (<italic>Vitis amurensis</italic>) and orange (<italic>Citrus sinensis</italic>) 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 <italic>B. pumilus</italic> VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25190829</article-id><article-id pub-id-type="pmc">4152508</article-id><article-id pub-id-type="publisher-id">1268</article-id><article-id pub-id-type="doi">10.1007/s13197-014-1268-z</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Immobilization of xylanase purified from <italic>Bacillus pumilus</italic> VLK-1 and its application in enrichment of orange and grape juices</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Kumar</surname><given-names>Lalit</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Nagar</surname><given-names>Sushil</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Mittal</surname><given-names>Anuradha</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Garg</surname><given-names>Neelam</given-names></name><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Gupta</surname><given-names>Vijay Kumar</given-names></name><address><phone>+91-98960-45695</phone><fax>+91-1744-238277</fax><email>vkgupta59@rediffmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1"><label></label>Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119 Haryana India</aff><aff id="Aff2"><label></label>Department of Microbiology, Kurukshetra University, Kurukshetra, 136 119 India</aff></contrib-group><pub-date pub-type="epub"><day>4</day><month>2</month><year>2014</year></pub-date><pub-date pub-type="ppub"><month>9</month><year>2014</year></pub-date><volume>51</volume><issue>9</issue><fpage>1737</fpage><lpage>1749</lpage><history><date date-type="rev-recd"><day>5</day><month>12</month><year>2013</year></date><date date-type="accepted"><day>20</day><month>1</month><year>2014</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2014</copyright-statement></permissions><abstract id="Abs1"><p>This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from <italic>Bacillus pumilus</italic> 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 (<italic>Vitis amurensis</italic>) and orange (<italic>Citrus sinensis</italic>) 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 <italic>B. pumilus</italic> VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Xylanase</kwd><kwd>Aluminum oxide pellets</kwd><kwd>Response surface methodology</kwd><kwd>Immobilization</kwd><kwd>Juice clarification</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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