Department of Biotechnology and Bioengineering, İzmir Institute of Technology, İzmir, Turkey.
Department of Agricultural Biotechnology, Tekirdağ Namık Kemal University, Tekirdağ, Turkey.
J Food Biochem. 2021 May;45(5):e13716. doi: 10.1111/jfbc.13716. Epub 2021 Mar 31.
Xylanases have great attention to act as a potential role in agro-industrial processes. In this study, production, characterization, and fruit juice application of novel xylanase from thermophilic Geobacillus vulcani GS90 (GvXyl) were performed. GvXyl was purified via acetone precipitation and gel-filtration chromatography. The results showed that GvXyl had 1,671.4 U/mg of specific activity and optimally worked at pH 8 and 55°C. It was also active in a wide pH (3-9) and temperature (30-90ºC) ranges. GvXyl was highly stable at 90ºC and relatively stable at pH 3-9. The kinetic parameters of GvXyl were obtained as K , V , and k ; 10.2 mg/ml, 4,104 µmol min mg , and 3,542.6 s , respectively. GvXyl had higher action than commercial xylanase in fruit juice enrichment. These results revealed that GvXyl might possess a potential influence in fruit juice processing because of its high specific activity and great thermal stability. PRACTICAL APPLICATIONS: Polysaccharides include starch, pectin, and hemicellulose create problems by lowering fruit juice quality in beverages. To overcome this problem, various clarification processes might be applied to natural fruit juices. Even though chemicals are widely used for this purpose, recently enzymes including xylanases are preferred for obtaining high-quality products. In this study, we reported the production and biochemical characterization of novel thermostable xylanase from thermophilic G. vulcani GS90 (GvXyl). Also, apple and orange juice enrichment were performed with the novel xylanase to increase the quality in terms of yield, clarity, and reducing sugar substance. The improved quality features of apple and orange juices with GvXyl was then compared to commercially available β-1,4-xylanase. The results revealed that GvXyl might possess a potential influence in fruit juice processing because of its high specific activity and great thermal stability.
木聚糖酶在农业工业过程中具有很大的作用潜力。在这项研究中，我们从嗜热芽孢杆菌 GS90（GvXyl）中生产、表征和应用新型木聚糖酶。GvXyl 通过丙酮沉淀和凝胶过滤色谱法进行纯化。结果表明，GvXyl 的比活为 1671.4 U/mg，最适 pH 为 8，最适温度为 55°C。它还在较宽的 pH（3-9）和温度（30-90°C）范围内具有活性。GvXyl 在 90°C 下高度稳定，在 pH 3-9 下相对稳定。GvXyl 的动力学参数分别为 K m 、V max 和 k cat ，值分别为 10.2 mg/ml、4104 μmol·min -1 ·mg -1 和 3542.6 s -1 。GvXyl 在果汁增稠方面的作用高于商业木聚糖酶。这些结果表明，由于其高比活和良好的热稳定性，GvXyl 可能在果汁加工中具有潜在影响。 实际应用：多糖包括淀粉、果胶和半纤维素会降低饮料的果汁质量，从而造成问题。为了克服这个问题，可能会应用各种澄清工艺来处理天然果汁。尽管目前广泛使用化学物质来达到这个目的，但最近酶类，包括木聚糖酶，已被用于生产高质量的产品。在这项研究中，我们报道了从嗜热芽孢杆菌 GS90（GvXyl）中生产和生化表征新型耐热木聚糖酶。此外，还利用新型木聚糖酶对苹果和橙汁进行了增稠处理，以提高产量、澄清度和还原糖物质的质量。然后将用 GvXyl 处理的苹果和橙汁的改进质量特性与市售的β-1,4-木聚糖酶进行比较。结果表明，由于其高比活和良好的热稳定性，GvXyl 可能在果汁加工中具有潜在影响。
