Enzymatic clarification of fruit juices using xylanase immobilized on 1,3,5-triazine-functionalized silica-encapsulated magnetic nanoparticles

A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification.

Bacterial isolate Bacillus licheniformis P11(C) efficiently utilized agricultural residues as carbon and nitrogen sources to generate substantial amount of xylanase which exhibited activity and stability over broad pH range (5–11) and over elevated temperatures (40–100 °C), and even in presence of potential inhibitors (triton, SDS, EDTA). Purification of xylanase (4.24-fold) by ammonium sulphate precipitation and DEAE-sepharose chromatography, and analysis by SDS-PAGE and zymography showed that B. licheniformis P11(C) produced two xylanases (17.5 and 23 kDa). Furthermore, xylanase displayed exciting potential for application in fruit juice processing and bakery processes; enzyme was found to be effective in getting enhanced sugar extraction from fruit juices, clarification of fruit juices, and substantial dough-raising in bakery.

Production and characterization of xylanase from Bacillus licheniformis P11(C) with potential for fruit juice and bakery industry

Microbial xylanases have gathered great attention due to their biotechnological potential at industrial scale for many processes. A variety of lignocellulosic materials, such as sugarcane bagasse, rice straw, rice bran, wheat straw, wheat bran, corn cob, and ragi bran, are used for xylanase production which also solved the great issue of solid waste management. Both solid-state and submerged fermentation have been used for xylanase production controlled by various physical and nutritional parameters. Majority of xylanases have optimum pH in the range of 4.0-9.0 with optimum temperature at 30-60 °C. For biochemical, molecular studies and also for successful application in industries, purification and characterization of xylanase have been carried out using various appropriate techniques. Cloning and genetic engineering are used for commercial-level production of xylanase, to meet specific economic viability and industrial needs. Microbial xylanases are used in various biotechnological applications like biofuel production, pulp and paper industry, baking and brewing industry, food and feed industry, and deinking of waste paper. This review describes production, characteristics, and biotechnological applications of microbial xylanases.

Production, characteristics, and biotechnological applications of microbial xylanases

The xylanase obtained from a hyper-producer Bacillus pumilus SV-85S was purified and characterized to evaluate its potential in industrial applications. Xylanase was purified to homogeneity 25.3-fold with 63.2% recovery using cation-exchange chromatography through CMSephadex C-50. The purified xylanase showed a single band on Native-PAGE and a single peak in RP-HPLC confirming its homogeneity. The purified enzyme revealed a single band on SDS-PAGE with a molecular mass of 23.6 kDa, which was confirmed with gel filtration chromatography through Sepharose 6B. The Km and Vmax of the purified xylanase was 1.0 mg/mL and 333.3 IU/mL, respectively. The temperature and pH profiles of the purified xylanase revealed that it was thermo and alkali stable. In recent years due to the overall increase in natural fruit juice consumption, juices have become important from a consumption point of view. However, raw juice is turbid and viscous which tends to settle during storage. Therefore, it must be clarified before commercialization. The efficacy of absolutely purified xylanase was studied on juice enrichment of apples (Malus domestica), pineapples (Ananas comosus L.) and tomatos (Lycopersicum esculentum). The treatment with xylanase lead to an increased juice yield by 23.53% (apple), 10.78% (pineapple), and 20.78% (tomato) as well as having a significant effect on juice clarity by an increase of % transmittance of 22.20, 19.80, and 14.30, respectively. The turbidity and viscosity was also decreased without affecting acid neutrality significantly.

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Papers

Characterization of statistically produced xylanase for enrichment of fruit juice clarification process.