Maleic anhydride-modified xylanase and its application to the clarification of fruits juices
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-...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002730 |
| _version_ | 1797676539568979968 |
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| author | Yang Zhao Luyue Zhang Shiyu Zhang Xing Zheng Mingzhu Zheng Jingsheng Liu |
| author_facet | Yang Zhao Luyue Zhang Shiyu Zhang Xing Zheng Mingzhu Zheng Jingsheng Liu |
| author_sort | Yang Zhao |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T22:30:40Z |
| format | Article |
| id | doaj.art-2f23900c28e04b0ea7561ea3f00646bb |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:40Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2f23900c28e04b0ea7561ea3f00646bb2023-09-23T05:12:26ZengElsevierFood Chemistry: X2590-15752023-10-0119100830Maleic anhydride-modified xylanase and its application to the clarification of fruits juicesYang Zhao0Luyue Zhang1Shiyu Zhang2Xing Zheng3Mingzhu Zheng4Jingsheng Liu5College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing Changchun, Jilin 130118, China; Corresponding authors at: College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.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.http://www.sciencedirect.com/science/article/pii/S2590157523002730XylanaseModifiedEnzymatic propertiesSpectral analysisFruit juice clarification |
| spellingShingle | Yang Zhao Luyue Zhang Shiyu Zhang Xing Zheng Mingzhu Zheng Jingsheng Liu Maleic anhydride-modified xylanase and its application to the clarification of fruits juices Food Chemistry: X Xylanase Modified Enzymatic properties Spectral analysis Fruit juice clarification |
| title | Maleic anhydride-modified xylanase and its application to the clarification of fruits juices |
| title_full | Maleic anhydride-modified xylanase and its application to the clarification of fruits juices |
| title_fullStr | Maleic anhydride-modified xylanase and its application to the clarification of fruits juices |
| title_full_unstemmed | Maleic anhydride-modified xylanase and its application to the clarification of fruits juices |
| title_short | Maleic anhydride-modified xylanase and its application to the clarification of fruits juices |
| title_sort | maleic anhydride modified xylanase and its application to the clarification of fruits juices |
| topic | Xylanase Modified Enzymatic properties Spectral analysis Fruit juice clarification |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523002730 |
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