Maleic anhydride-modified xylanase and its application to the clarification of fruits juices

被引：3
|
作者：
Zhao, Yang [1 ,2 ]
Zhang, Luyue [1 ,2 ]
Zhang, Shiyu [1 ,2 ]
Zheng, Xing [1 ,2 ]
Zheng, Mingzhu [1 ,2 ]
Liu, Jingsheng [1 ,2 ]
机构：
[1] Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Jilin, Peoples R China
[2] Natl Engn Res Ctr Wheat & Corn Deep Proc Changchun, Jilin 130118, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 19卷
基金：
国家重点研发计划;
关键词：
Xylanase; Modified; Enzymatic properties; Spectral analysis; Fruit juice clarification; CANDIDA-RUGOSA LIPASE; CHEMICAL-MODIFICATION; STABILITY; STABILIZATION; PERFORMANCE; PEROXIDASE; ENZYMES; GUM;
D O I：
10.1016/j.fochx.2023.100830
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
At presently, the catalytic activity of xylanase is sub-optimal, and the required reaction conditions are harsh. To improve its catalytic activity and stability, xylanase (XY) was chemically modified with maleic anhydride (MA). The enzymatic properties of this maleic anhydride-modified xylanase (MA-XY) were then evaluated and analyzed spectroscopically. The results showed that the thermal stability, use of organic solvents, storage stability and the pH range of 3.0 to 9.0 for MA-XY were better than that for XY alone. The kinetic parameters of the enzyme (Km values) decreased from 40.63 to 30.23 mg/mL. Spectroscopic analysis showed that XY had been modified by the acylation reaction to become a tertiary structure. An assay based on clarifying fruit juices showed that the clarification capacity and reducing sugar content using MA-XY increased compared with those using XY. Overall, this study provides a theoretical basis for improving the application of XY in the food industry.
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页数：9
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