کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7587302 1492079 2016 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification
چکیده انگلیسی
The major complications in fruit juice quality improvement are the presence of polysaccharides components in the form of disrupted fruit cell wall and cell materials. Hence, breakdown of cellulose along with pectin and starch is important for the juice processing. In this context, magnetic tri-enzyme nanobiocatalyst was prepared by simultaneously co-immobilizing three enzymes; α-amylase, pectinase and cellulase onto amino-functionalized magnetic nanoparticle by 60 mM glutaraldehyde concentration with 10 h cross-linking time for one pot juice clarification. The prepared nanobiocatalyst was characterized by FT-IR, SEM and XRD. The thermal (50-70 °C) and pH (3-6) stability studies indicated more than two folds increment in half-life and enhanced tolerance to lower pH. The immobilized enzymes retained up to 75% of residual activity even after eight consecutive cycles of reuse. Finally, the clarification of apple, grapes and pineapple juices using magnetic tri-enzyme showed 41%, 46% and 53% respective reduction in turbidity till 150 min treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 213, 15 December 2016, Pages 296-305
نویسندگان
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