An immobilized invertase enzyme for the selective determination of sucrose in fruit juices

Pros and Cons in Various Immobilization Techniques and Carriers for Enzymes

In recent years, enzyme immobilization technology has been developed, and studies on immobilized enzyme materials have become very prominent. With the immobilization technique, enzymes and compatible carrier materials are combined or enzyme crystals/aggregates are used in a carrier-free fashion, by physical, chemical, or biochemical methods. As a kind of biocatalyst, immobilized enzymes can catalyze certain chemical reactions with high selectivity and high efficiency under relatively mild reaction conditions and eliminate pollution to the environment. Considering the current status and applications of immobilized enzyme technology and materials emerging in the last 5 years, this mini-review introduces the advantages and disadvantages of various enzyme immobilization techniques with carriers as well as the pros and cons of different materials for immobilization. The future prospects of immobilization technology and carrier materials are outlined, aiming to provide a reference for further research and applications of sustainable technology.

Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes

The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis-Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses.

Termostable and effective immobilized invertase for sucrose determination in fruit juices

In this study, immobilization of invertase enzyme was performed on a previously synthesized and characterized poly(N-vinylpyrrolidone-co-butylacrylate-co-N hydroxymethylacrylamide) terpolymer membranes by covalent bonding method. Glutaraldehyde(GA) was used as the crosslinker and Bovine Serum Albumin(BSA) was used as the binding agent. Optimum pH, temperature, amount of polymer, substrate concentration, amount of BSA and amount of GA values were determined for both free and immobilized enzyme. Optimum pH and temperature values were found as pH = 5.0, T = 55 °C, pH = 7.0 and T = 80 °C for free and immobilized enzyme, respectively. In particular, the optimum temperature of 80 °C for the immobilized enzyme provides its potential to be used commercially. The kinetic parameters of the free enzyme and the immobilized enzyme were determined using the well known Lineweaver-Burk method. The Vmax values for free (13.4 μM/min) and immobilized enzyme (12.2 μM/min) were found as close to each other, while the Km value of the immobilized enzyme (8.33 mM) was much lower than that of the free enzyme (29.41 mM). In reuse studies conducted with peach and orange juices, it was determined that the immobilized enzyme retained approximately 90% of its activity even after 30 reuses within 1 month.

Biotransformation of chemical components of rare cultures under the action of the enzyme preparation Trenolin Opti DF

The technological process of processing rare crops requires the use of enzyme preparations to soften the pulp and destroy the structure of polysaccharides, as well as increase the content of sugars, namely glucose and sucrose. Biochemical indicators of the quality of the fruits of krebs and chenomelys in the varietal section have been determined. The effect of the enzyme preparation - Trenolin Opti DF on the extraction of vitamins and polyphenolic substances has been investigated. The effectiveness of the enzyme preparation was judged by the biotransformation of the chemical components of the crushed mass from the fruits of rare crops. The effect of the enzyme preparation on the output and quality of fruit juice has been established.

Design of laccase-metal-organic framework hybrid constructs for biocatalytic removal of textile dyes

This study aims to present a simple and effective carrier matrix to immobilize laccase as opposed to complex and tedious immobilization processes and also to use it in the removal of textile dyes. For this purpose, Cobalt (Co) and Copper (Cu) based metal-organic frameworks (MOFs) were prepared and laccase was immobilized on two different MOFs via encapsulation. The characterization outcomes showed that laccase was well immobilized into MOF supports. Optimum pH and temperature were found for Lac/Co-MOF (pH 4.5 at 50 °C) and Lac/Cu-MOF (pH 5.0 at 50 °C). The Km (0.03 mM) and Vmax (97.4 μmol/min) values of Lac/Cu-MOF were lower than those of Lac/Co-MOF (Km = 0.13 mM, Vmax = 230.7 μmol/min). The immobilized laccases showed good reusability as well as improved resistance to temperature denaturation and high storage stability. For instance, the Lac/Co-MOF and Lac/Cu-MOF retained more than 58% activity after 4 weeks of storage at room temperature. Meanwhile, Lac/Co-MOF and Lac/Cu-MOF maintained 56.5% and 55.8% of their initial activity, respectively, after 12 reuse cycles. Moreover, thermal deactivation kinetic studies of immobilized laccases displayed lower k value, higher t_1/2, and enhancement of thermodynamic parameters, which means better thermostability. Finally, the decolorization activities for the Lac/Co-MOF were 78% and 61% at the 5th cycle for Reactive Blue 171 and Reactive Blue 198, respectively. In conclusion, it can be inferred that the MOFs are more sustainable and beneficial support for laccase immobilization and they can be efficient for removing textile dyes from industrial wastes.

Magnetic casein aggregates as an innovative support platform for laccase immobilization and bioremoval of crystal violet

In this study, casein@CoFe₂O₄ was fabricated through a green synthesis methodology and applied to immobilize laccase. The constructed casein@CoFe₂O₄ exhibited porous structures with distinct cavities and suitable magnetic properties. The abundance of aromatic functional groups on the surface renneted casein and possible π-type interaction between laccase and para-κ-casein resulted in a successful immobilization. The biocatalyst retained 50% of its initial activity after 24 reusability cycles, indicating stable immobilization of laccase onto the casein microstructures. The stability of laccase after immobilization was improved by 300% in comparison with the free enzyme, especially in basic pH values. The constructed laccase@casein@CoFe₂O₄ was then incorporated to remove crystal violet (CV) as an environmentally harmful synthetic tri-phenylmethane dye. The prepared heterogeneous biocatalyst effectively diminished the antimicrobial activity of CV up to 81.3% in 40 min against some bacterial strains, resulting from the formation of more minor toxic metabolites identified by liquid chromatography coupled with mass spectroscopy after degradation procedure. The proposed green and feasible method for the preparation of magnetic casein aggregates has not been previously reported. The incorporation of casein, which acted as a molecular chaperon, resulted in a significant improvement in the enzymatic stability and exhibited appropriate reusability for the constructed biocatalytic system.