Application of nanoparticle-immobilized thermostable β-glucosidase for improving the sugarcane juice properties

In this study, β-glucosidase originally isolated and purified from an indigenously developed Bacillus subtilis mutant was immobilized on SiO2 nanoparticles. The immobilization has improved the thermostability, storage stability, and Michaelis constant (Km) value of the β-glucosidase. The immobilized β-glucosidase is now reusable for 10 cycles with 70% residual activity. Further, β-glucosidase treatment in sugarcane juice elevated the phenolics content with about 2.6 folds and 2.4 folds increase in p-hydroxy benzoic acid (PHBA) and gallic acid, respectively. Hence, this study provides a green and sustainable approach for the food industry to efficiently enhance the juice properties.