Kharazmi Sara, Taheri-Kafrani Asghar, Soozanipour Asieh
Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran.
Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran.
Food Chem. 2020 Apr 22;325:126890. doi: 10.1016/j.foodchem.2020.126890.
Developing an effective strategy to economically exploitation of pectinase, as one of the most widely used enzymes in food industry, is of utmost importance. Herein, pectinase was covalently immobilized onto polyethylene glycol grafted magnetic nanoparticles via trichlorotriazine with high loading efficiency. The generated immobilized pectinase showed enhanced catalytic activity, improved operational stability, and easily reusability. Thermal and pH stabilities studies showed improved performance of immobilized pectinase especially at extreme points. Compared to free enzyme, the noticeably lower K and higher v values of immobilized pectinase demonstrated the enhanced catalytic activity of this enzyme after immobilization. Besides, the immobilized enzyme exhibited excellent reusability and stability by retaining up to 55 and 94% of its initial activity after 10 recycles and 125 days storage at 25 °C, respectively. Moreover, turbidity reduction occurred up to 59% in treated pineapple juice with immobilized pectinase, suggesting applicability of this system in juice and food-processing industries.
开发一种经济利用果胶酶的有效策略至关重要，果胶酶是食品工业中使用最广泛的酶之一。在此，通过三氯三嗪将果胶酶共价固定在聚乙二醇接枝磁性纳米颗粒上，具有较高的负载效率。生成的固定化果胶酶表现出增强的催化活性、改善的操作稳定性和易于重复使用性。热稳定性和pH稳定性研究表明，固定化果胶酶的性能有所改善，尤其是在极端条件下。与游离酶相比，固定化果胶酶显著更低的K值和更高的v值表明该酶固定化后催化活性增强。此外，固定化酶分别在10次循环和25℃储存125天后，仍保留高达55%和94%的初始活性，表现出优异的重复使用性和稳定性。此外，用固定化果胶酶处理的菠萝汁浊度降低了59%，表明该系统在果汁和食品加工业中的适用性。
