University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Serbia.
University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Serbia.
Food Chem. 2024 Oct 30;456:140030. doi: 10.1016/j.foodchem.2024.140030. Epub 2024 Jun 8.
Microbial pectinolytic enzymes are important in various industries, particularly food processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB, from Bacillus velezensis 16B, with the aim of enhancing fruit juice processing. The study examines the structural and functional characteristics of pectinolytic enzyme, underscoring the critical nature of substrate specificity and enzymatic reaction mechanisms. BvPelB was successfully expressed and purified, exhibiting robust activity under alkaline conditions and thermal stability. Structural analysis revealed similarities with other pectin lyases, despite limited sequence identity. Biochemical characterization showed BvPelB's preference for highly methylated pectins and its endo-acting mode of cleavage. Treatment with BvPelB significantly increased juice yield and clarity without generating excessive methanol, making it a promising candidate for fruit juice processing. Overall, this study provides valuable insights into the enzymatic properties of BvPelB and its potential industrial applications in improving fruit juice processing efficiency and quality.
微生物果胶裂解酶在各个行业中都很重要，特别是在食品加工领域。本研究聚焦于从解淀粉芽孢杆菌 16B 中发现一种新型果胶裂解酶 BvPelB，旨在提高果汁加工效率。本研究探讨了果胶裂解酶的结构和功能特征，强调了底物特异性和酶促反应机制的重要性。成功表达和纯化了 BvPelB，它在碱性条件下和热稳定性方面表现出很强的活性。结构分析表明，尽管序列相似性有限，但它与其他果胶裂解酶具有相似性。生化特性研究表明，BvPelB 偏爱高度甲基化的果胶，并以内切方式进行裂解。用 BvPelB 处理可显著提高果汁得率和澄清度，且不会产生过多甲醇，因此有望成为改善果汁加工效率和质量的候选酶。总的来说，本研究深入了解了 BvPelB 的酶学特性及其在提高果汁加工效率和质量方面的潜在工业应用价值。
