One pot clarification and debittering of grapefruit juice using co-immobilized enzymes@chitosanMNPs
| Autor: | Prasad Gajanan Belokar, Pravin B. Pokale, Mayur R. Ladole, Vrushali R. Varude, Aniruddha B. Pandit |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Immobilized enzyme 02 engineering and technology Biochemistry Catalysis Grapefruit juice Chitosan 03 medical and health sciences chemistry.chemical_compound food Multienzyme Complexes Structural Biology Enzyme Stability Spectroscopy Fourier Transform Infrared Thermal stability Particle Size Pectinase Magnetite Nanoparticles Molecular Biology Naringin 030304 developmental biology 0303 health sciences beta-Glucosidase Temperature General Medicine Hydrogen-Ion Concentration Enzymes Immobilized equipment and supplies 021001 nanoscience & nanotechnology Fruit and Vegetable Juices Kinetics Cross-Linking Reagents Polygalacturonase chemistry Biocatalysis Microscopy Electron Scanning Naringinase 0210 nano-technology Citrus paradisi Nuclear chemistry |
| Zdroj: | International Journal of Biological Macromolecules. 167:1297-1307 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.11.084 |
| Popis: | In the present work, enzymes pectinase and naringinase were simultaneously co-immobilized on an eco-friendly chitosan coated magnetic nanoparticles (chitosanMNPs) by cross-linking using chitosan as a macro-molecular cross-linker. The maximum activity recovery of both enzymes in the co-immobilized form was obtained at chitosanMNPs to enzymes ratio of 1:3, 3% cross-linker concentration and 150 min cross-linking time. The synthesized MNPs before and after co-immobilization were characterized using different techniques. The prepared biocatalyst was found spherical with an average size below 200 nm and showed supermagnetic property with saturation magnetization of 38.28 emu/g. The optimum pH and temperature of both enzymes in co-immobilized form was found at 5.5 and 65 °C. The prepared biocatalyst exhibited an improved thermal stability with 1.8-fold increase in the half-life. The secondary structural analysis revealed that, prepared co-immobilized biocatalyst undergone changes in the conformational and structural rigidity due to macro-molecular cross-linker. The co-immobilized biocatalysts were evaluated for one pot clarification and debittering of grapefruit juice and found ~52% reduction in turbidity and ~85% reduction in the naringin content. The co-immobilized enzymes were recycled up to 7th cycle and can be easily stored at room temperature for 30 days retaining up to 64% and 86% residual activities respectively. |
| Databáze: | OpenAIRE |
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