Encapsulation of ligninolytic enzymes and its application in clarification of juice.
Identifieur interne : 000389 ( Main/Curation ); précédent : 000388; suivant : 000390Encapsulation of ligninolytic enzymes and its application in clarification of juice.
Auteurs : Fatma Gassara-Chatti [Canada] ; Satinder K. Brar ; C M Ajila ; M. Verma ; R D Tyagi ; J R ValeroSource :
- Food chemistry [ 1873-7072 ] ; 2013.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Boissons.
- composition chimique : Peroxidases, Phanerochaete, Protéines fongiques.
- enzymologie : Phanerochaete.
- méthodes : Technologie alimentaire.
- Stabilité enzymatique, Taille de particule.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Fungal Proteins, Peroxidases.
- analysis : Beverages.
- chemistry : Phanerochaete.
- enzymology : Phanerochaete.
- methods : Food Technology.
- Enzyme Stability, Particle Size.
Abstract
The thermal stability, physico-chemical properties and effect on juice clarification of hydrogel formulations of ligninolytic enzymes from Phanerochaete chrysosporium were evaluated. The results showed that enzyme entrapment increase significantly (P<0.05) the thermal stability of enzymes at 4 and 75 °C. At 75 °C, maximum activity decreased to non detectable values of 7.9% for free laccase, manganese peroxidase (MnP), lignin peroxidase (LiP), respectively; to 94%, 97%, 93% for laccase, MnP and LiP entrapped into Polyacrylamide/pectin, 94%, 98%, 88% for laccase, MnP and LiP encapsulated respectively into polyacrylamide/ gelatine and to 87%, 91%, 87% for laccase, MnP and LiP entrapped, respectively into polyacrylamide/carboxymethylcellulose (CMC). When particle size and viscosity of the formulation increased, enzyme stability increased. The polyphenolic reduction and clarity amelioration in mixed juice of berry and pomegranate was more significant (p>0.05) using encapsulated enzymes treatment than free enzymes. This suggested that enzymatic treatment was efficient for the juice clarification.
DOI: 10.1016/j.foodchem.2012.09.083
PubMed: 23199985
Links toward previous steps (curation, corpus...)
- to stream Main, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000389
Links to Exploration step
pubmed:23199985Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Encapsulation of ligninolytic enzymes and its application in clarification of juice.</title><author><name sortKey="Gassara Chatti, Fatma" sort="Gassara Chatti, Fatma" uniqKey="Gassara Chatti F" first="Fatma" last="Gassara-Chatti">Fatma Gassara-Chatti</name><affiliation wicri:level="1"><nlm:affiliation>INRS-ETE, Université du Québec, 490, rue de la Couronne, Québec G1K 9A9, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>INRS-ETE, Université du Québec, 490, rue de la Couronne, Québec G1K 9A9</wicri:regionArea></affiliation></author><author><name sortKey="Brar, Satinder K" sort="Brar, Satinder K" uniqKey="Brar S" first="Satinder K" last="Brar">Satinder K. Brar</name></author><author><name sortKey="Ajila, C M" sort="Ajila, C M" uniqKey="Ajila C" first="C M" last="Ajila">C M Ajila</name></author><author><name sortKey="Verma, M" sort="Verma, M" uniqKey="Verma M" first="M" last="Verma">M. Verma</name></author><author><name sortKey="Tyagi, R D" sort="Tyagi, R D" uniqKey="Tyagi R" first="R D" last="Tyagi">R D Tyagi</name></author><author><name sortKey="Valero, J R" sort="Valero, J R" uniqKey="Valero J" first="J R" last="Valero">J R Valero</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2013">2013</date><idno type="RBID">pubmed:23199985</idno><idno type="pmid">23199985</idno><idno type="doi">10.1016/j.foodchem.2012.09.083</idno><idno type="wicri:Area/Main/Corpus">000389</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000389</idno><idno type="wicri:Area/Main/Curation">000389</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">000389</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Encapsulation of ligninolytic enzymes and its application in clarification of juice.</title><author><name sortKey="Gassara Chatti, Fatma" sort="Gassara Chatti, Fatma" uniqKey="Gassara Chatti F" first="Fatma" last="Gassara-Chatti">Fatma Gassara-Chatti</name><affiliation wicri:level="1"><nlm:affiliation>INRS-ETE, Université du Québec, 490, rue de la Couronne, Québec G1K 9A9, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>INRS-ETE, Université du Québec, 490, rue de la Couronne, Québec G1K 9A9</wicri:regionArea></affiliation></author><author><name sortKey="Brar, Satinder K" sort="Brar, Satinder K" uniqKey="Brar S" first="Satinder K" last="Brar">Satinder K. Brar</name></author><author><name sortKey="Ajila, C M" sort="Ajila, C M" uniqKey="Ajila C" first="C M" last="Ajila">C M Ajila</name></author><author><name sortKey="Verma, M" sort="Verma, M" uniqKey="Verma M" first="M" last="Verma">M. Verma</name></author><author><name sortKey="Tyagi, R D" sort="Tyagi, R D" uniqKey="Tyagi R" first="R D" last="Tyagi">R D Tyagi</name></author><author><name sortKey="Valero, J R" sort="Valero, J R" uniqKey="Valero J" first="J R" last="Valero">J R Valero</name></author></analytic><series><title level="j">Food chemistry</title><idno type="eISSN">1873-7072</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Enzyme Stability (MeSH)</term><term>Food Technology (methods)</term><term>Fungal Proteins (chemistry)</term><term>Particle Size (MeSH)</term><term>Peroxidases (chemistry)</term><term>Phanerochaete (chemistry)</term><term>Phanerochaete (enzymology)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Boissons (analyse)</term><term>Peroxidases (composition chimique)</term><term>Phanerochaete (composition chimique)</term><term>Phanerochaete (enzymologie)</term><term>Protéines fongiques (composition chimique)</term><term>Stabilité enzymatique (MeSH)</term><term>Taille de particule (MeSH)</term><term>Technologie alimentaire (méthodes)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Fungal Proteins</term><term>Peroxidases</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Boissons</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Phanerochaete</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Peroxidases</term><term>Phanerochaete</term><term>Protéines fongiques</term></keywords><keywords scheme="MESH" qualifier="enzymologie" xml:lang="fr"><term>Phanerochaete</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Phanerochaete</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Technology</term></keywords><keywords scheme="MESH" qualifier="méthodes" xml:lang="fr"><term>Technologie alimentaire</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Enzyme Stability</term><term>Particle Size</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Stabilité enzymatique</term><term>Taille de particule</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The thermal stability, physico-chemical properties and effect on juice clarification of hydrogel formulations of ligninolytic enzymes from Phanerochaete chrysosporium were evaluated. The results showed that enzyme entrapment increase significantly (P<0.05) the thermal stability of enzymes at 4 and 75 °C. At 75 °C, maximum activity decreased to non detectable values of 7.9% for free laccase, manganese peroxidase (MnP), lignin peroxidase (LiP), respectively; to 94%, 97%, 93% for laccase, MnP and LiP entrapped into Polyacrylamide/pectin, 94%, 98%, 88% for laccase, MnP and LiP encapsulated respectively into polyacrylamide/ gelatine and to 87%, 91%, 87% for laccase, MnP and LiP entrapped, respectively into polyacrylamide/carboxymethylcellulose (CMC). When particle size and viscosity of the formulation increased, enzyme stability increased. The polyphenolic reduction and clarity amelioration in mixed juice of berry and pomegranate was more significant (p>0.05) using encapsulated enzymes treatment than free enzymes. This suggested that enzymatic treatment was efficient for the juice clarification.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">23199985</PMID><DateCompleted><Year>2013</Year><Month>04</Month><Day>18</Day></DateCompleted><DateRevised><Year>2019</Year><Month>12</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7072</ISSN><JournalIssue CitedMedium="Internet"><Volume>137</Volume><Issue>1-4</Issue><PubDate><Year>2013</Year><Month>Apr</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Encapsulation of ligninolytic enzymes and its application in clarification of juice.</ArticleTitle><Pagination><MedlinePgn>18-24</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2012.09.083</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(12)01487-2</ELocationID><Abstract><AbstractText>The thermal stability, physico-chemical properties and effect on juice clarification of hydrogel formulations of ligninolytic enzymes from Phanerochaete chrysosporium were evaluated. The results showed that enzyme entrapment increase significantly (P<0.05) the thermal stability of enzymes at 4 and 75 °C. At 75 °C, maximum activity decreased to non detectable values of 7.9% for free laccase, manganese peroxidase (MnP), lignin peroxidase (LiP), respectively; to 94%, 97%, 93% for laccase, MnP and LiP entrapped into Polyacrylamide/pectin, 94%, 98%, 88% for laccase, MnP and LiP encapsulated respectively into polyacrylamide/ gelatine and to 87%, 91%, 87% for laccase, MnP and LiP entrapped, respectively into polyacrylamide/carboxymethylcellulose (CMC). When particle size and viscosity of the formulation increased, enzyme stability increased. The polyphenolic reduction and clarity amelioration in mixed juice of berry and pomegranate was more significant (p>0.05) using encapsulated enzymes treatment than free enzymes. This suggested that enzymatic treatment was efficient for the juice clarification.</AbstractText><CopyrightInformation>Copyright © 2012 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Gassara-Chatti</LastName><ForeName>Fatma</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>INRS-ETE, Université du Québec, 490, rue de la Couronne, Québec G1K 9A9, Canada.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Brar</LastName><ForeName>Satinder K</ForeName><Initials>SK</Initials></Author><Author ValidYN="Y"><LastName>Ajila</LastName><ForeName>C M</ForeName><Initials>CM</Initials></Author><Author ValidYN="Y"><LastName>Verma</LastName><ForeName>M</ForeName><Initials>M</Initials></Author><Author ValidYN="Y"><LastName>Tyagi</LastName><ForeName>R D</ForeName><Initials>RD</Initials></Author><Author ValidYN="Y"><LastName>Valero</LastName><ForeName>J R</ForeName><Initials>JR</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D023362">Evaluation Study</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2012</Year><Month>10</Month><Day>08</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005656">Fungal Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 1.11.1.-</RegistryNumber><NameOfSubstance UI="D010544">Peroxidases</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 1.11.1.-</RegistryNumber><NameOfSubstance UI="C042858">lignin peroxidase</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 1.11.1.13</RegistryNumber><NameOfSubstance UI="C051129">manganese peroxidase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004795" MajorTopicYN="N">Enzyme Stability</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005524" MajorTopicYN="N">Food Technology</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005656" MajorTopicYN="N">Fungal Proteins</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010316" MajorTopicYN="N">Particle Size</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010544" MajorTopicYN="N">Peroxidases</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D020075" MajorTopicYN="N">Phanerochaete</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000201" MajorTopicYN="Y">enzymology</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2012</Year><Month>01</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2012</Year><Month>09</Month><Day>12</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2012</Year><Month>09</Month><Day>21</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2012</Year><Month>12</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2012</Year><Month>12</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2013</Year><Month>4</Month><Day>20</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">23199985</ArticleId><ArticleId IdType="pii">S0308-8146(12)01487-2</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2012.09.083</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Bois/explor/PhanerochaeteV1/Data/Main/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000389 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Curation/biblio.hfd -nk 000389 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Bois
|area= PhanerochaeteV1
|flux= Main
|étape= Curation
|type= RBID
|clé= pubmed:23199985
|texte= Encapsulation of ligninolytic enzymes and its application in clarification of juice.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Curation/RBID.i -Sk "pubmed:23199985" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Curation/biblio.hfd \
| NlmPubMed2Wicri -a PhanerochaeteV1
| This area was generated with Dilib version V0.6.37. |  |