ArticleJournal of food science and technology2014
Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 67 citations in OpenAlex.
- Recent progress in the microbial production of Xylanase.World journal of microbiology & biotechnology · 2025Review
- Insight into the eminent biotechnological applications of xylanolytic enzymes for sustainable bioprocessing.3 Biotech · 2025Review
- Article
- Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes.Foods (Basel, Switzerland) · 2024Review
- Cyclic extraction of phosphate from soybean meal using immobilized Aspergillus oryzae SBS50 phytase.Bioprocess and biosystems engineering · 2024Article
- A review on xylanase sources, classification, mode of action, fermentation processes, and applications as a promising biocatalyst.Biotechnologia · 2024Review
- Application of Immobilized Enzymes in Juice Clarification.Foods (Basel, Switzerland) · 2023Review
- Maleic anhydride-modified xylanase and its application to the clarification of fruits juices.Food chemistry: X · 2023Article
- Valorization of lignocellulosic wastes for sustainable xylanase production from locally isolated Bacillus subtilis exploited for xylooligosaccharides' production with potential antimicrobial activity.Archives of microbiology · 2023Article
- Enhanced Enzymatic Performance of β-Mannanase Immobilized on Calcium Alginate Beads for the Generation of Mannan Oligosaccharides.Foods (Basel, Switzerland) · 2023Article
- Metagenomic psychrohalophilic xylanase from camel rumen investigated for bioethanol production from wheat bran using Bacillus subtilis AP.Scientific reports · 2022Article
- Lipase from Rhizopus oryzae R1: in-depth characterization, immobilization, and evaluation in biodiesel production.Journal, genetic engineering & biotechnology · 2021Article
- Characterization of a Protease Hyper-Productive Mutant of Bacillus pumilus by Comparative Genomic and Transcriptomic Analysis.Current microbiology · 2020Article
- Statistical optimisation of xylanase production by estuarineJournal, genetic engineering & biotechnology · 2017Article
- Biochemical properties of a new thermo- and solvent-stable xylanase recovered using three phase partitioning from the extract ofBioresources and bioprocessing · 2017Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from Bacillus pumilus VLK-1 was purified to apparent homogeneity by 15.4-fold with 88.3 % recovery in a single step using CM-Sephadex C-50. Purified xylanase showed a single band on SDS-polyacrylamide gel with a molecular mass of 22.0 kDa. The purified enzyme was immobilized on glutaraldehyde-activated aluminum oxide pellets and the immobilization process parameters were optimized statistically through response surface methodology. The bound enzyme displayed an increase in optimum temperature from 60 to 65 ºC and pH from 8.0 to 9.0. The pH and temperature stability of the enzyme was also enhanced after immobilization. It could be reused for 10 consecutive cycles with 58 % residual enzyme activity. The potential of purified xylanase (free and immobilized) in juice enrichment from grape (Vitis amurensis) and orange (Citrus sinensis) pulps has been investigated. The optimization of this process using free xylanase revealed maximum juice yield, clarity and reducing sugar on treatment with 20 IU/g fruit pulp for 30 min at 50 ºC. Treatment of both the fruit pulps with xylanase under optimized conditions resulted in an increase in juice yield, clarity, reducing sugars, titratable acidity, and filterability but a decline in turbidity and viscosity. Immobilized enzyme was more effective in improving juice quality as compared to its soluble counterpart. The results showed B. pumilus VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.