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Immobilization of Aspergillus quadrilineatus RSNK-1 multi-enzymatic system for fruit juice treatment and mannooligosaccharide generation.
- Source :
-
Food chemistry [Food Chem] 2019 Aug 15; Vol. 289, pp. 95-102. Date of Electronic Publication: 2019 Mar 12. - Publication Year :
- 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.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Aluminum Oxide chemistry
Enzyme Stability
Enzymes, Immobilized chemistry
Enzymes, Immobilized metabolism
Galactans metabolism
Hydrogen-Ion Concentration
Mannans metabolism
Plant Gums metabolism
Temperature
Xylosidases chemistry
Xylosidases metabolism
alpha-Galactosidase chemistry
alpha-Galactosidase metabolism
beta-Glucosidase chemistry
beta-Glucosidase metabolism
beta-Mannosidase chemistry
beta-Mannosidase metabolism
Aspergillus enzymology
Fruit and Vegetable Juices analysis
Oligosaccharides metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 289
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30955678
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.03.035