Magnetic biocatalysts of pectinase
Research background. Pectinase enzyme has become a valuable compound in beverage industry. One of the most significant concepts to overcome the drawbacks of using industrial enzymes is their immobilization. In the present study, magnetic chitosan microparticles were utilized as a substrate for pecti...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116126/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 4 ; str. 391-401 |
| Glavni autori: | Nouri, Marjan (Author), Khodaiyan, Faramarz |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.04.20.6737 Food technology and biotechnology (Online) Hrčak |
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| 008 | 211022s2021 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.04.20.6737 | |
| 035 | |a (HR-ZaNSK)001116126 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Nouri, Marjan |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Magnetic biocatalysts of pectinase |h [Elektronička građa] : |b synthesis by macromolecular cross-linker for application in apple juice clarification / |c Marjan Nouri, Faramarz Khodaiyan. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 47 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Research background. Pectinase enzyme has become a valuable compound in beverage industry. One of the most significant concepts to overcome the drawbacks of using industrial enzymes is their immobilization. In the present study, magnetic chitosan microparticles were utilized as a substrate for pectinase immobilization. New methods of enzyme immobilization involve the use of non-chemical cross-linkers between the enzyme and the substrate. The aim of this study is to immobilize the pectinase enzyme using polyaldehyde kefiran as a macromolecular cross-linker on magnetic particles. Experimental approach. Pectinase was immobilized in four steps: relative oxidation of kefiran and its application as a cross-linker, production of magnetic iron(II) iron(III) oxide (Fe3O4) microparticles, coating of magnetic Fe3O4 microparticles with chitosan, and immobilization of the enzyme on the substrate, prepared by the use of oxidized kefiran cross-linker. Parameters such as cross-linking concentration, time and ratio of chitosan magnetic microparticles to enzyme were optimized. Fourier-transform infrared spectroscopy (FTIR), dynamic light scattering, transmission electron microscopy, and vibrating sample magnetometer were used to identify the groups and investigate the structures. The biochemical properties (stability of enzyme activity at different pH, temperature and time), enzyme reusability, kinetic parameters (Km and νmax) and apple juice turbidity, using free and immobilized pectinase enzymes, were also measured. Results and conclusions. Cross-linker concentration, cross-linking time and the ratio of magnetic Fe3O4 microparticles with chitosan to enzyme were important factors in activity recovery of pectinase. FTIR analysis correctly identified functional groups in the structures. The results showed that after enzyme stabilization, the particle size and molecular mass, respectively, increased and decreased the magnetic saturation strength. | ||
| 520 | |a Pozadina istraživanja. Enzim pektinaza postao je vrijedan sastojak koji se koristi u proizvodnji sokova. Najbitniji korak u rješavanju problema primjene industrijskih enzima je njihova imobilizacija. U ovom su radu upotrijebljene mikročestice magnetiziranog kitozana kao supstrat za imobilizaciju pektinaze. Nove metode imobilizacije enzima uključuju primjenu vezivnih materijala koji ne stvaraju kemijske veze između enzima i supstrata. Svrha je ovoga rada bila imobilizirati pektinazu njezinim unakrsnim vezivanjem s polialdehidom kefiranom na magnetiziranim česticama. Eksperimentalni pristup. Pektinaza je imobilizirana u četiri koraka: djelomična oksidacija kefirana i njegova primjena kao sredstva za vezivanje, proizvodnja magnetiziranih mikročestica željezovog(II,III) oksida (Fe3O4), premazivanje magnetiziranih čestica Fe3O4 kitozanom, te imobilizacija enzima na supstratu pomoću oksidiranog kefirana kao vezivnog materijala. Optimirani su sljedeći parametri: koncentracija vezivnog materijala, trajanje postupka i omjer magnetiziranih mikročestica kitozana i enzima. Za identifikaciju funkcionalnih skupina i određivanje strukture uzoraka upotrijebljeni su: infracrvena spektroskopija s Fourierovom transformacijom (FTIR), dinamičko raspršenje svjetlosti, transmisijski elektronski mikroskop i vibrirajući magnetometar. Ispitana su biokemijska svojstva (stabilnost enzima pri različitim pH-vrijednostima, temperaturama i trajanju postupka) i mogućnost ponovne uporabe slobodnog i imobiliziranog enzima, kinetički parametri (Km i νmax) postupka, te zamućenost soka od jabuke. Rezultati i zaključci. Koncentracija oksidiranog kefirana, vrijeme vezivanja te omjer magnetiziranih mikročestica Fe3O4 s kitozanom i enzima bitni su čimbenici iskorištenja pektinaze. FTIR analizom su točno identificirane funkcionalne skupine uzoraka. | ||
| 653 | 0 | |a Sok od jabuke |a Pektinaza |a Kitozan |a Kefiran | |
| 700 | 1 | |a Khodaiyan, Faramarz |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 4 ; str. 391-401 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2021 |b B01/21 | ||
| 998 | |b dalo2112 | ||
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