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Zhao Y, Zhang L, Zhang S, Zheng X, Zheng M, Liu J. Maleic anhydride-modified xylanase and its application to the clarification of fruits juices. Food Chem X 2023; 19:100830. [PMID: 37780259 PMCID: PMC10534184 DOI: 10.1016/j.fochx.2023.100830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 07/19/2023] [Accepted: 08/06/2023] [Indexed: 10/03/2023] Open
Abstract
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.
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Affiliation(s)
- Yang Zhao
- 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
| | - Luyue Zhang
- 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
| | - Shiyu Zhang
- 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
| | - Xing Zheng
- 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
| | - Mingzhu Zheng
- 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
| | - Jingsheng Liu
- 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
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Kouzounis D, Jonathan MC, Soares N, Kabel MA, Schols HA. In vivo formation of arabinoxylo-oligosaccharides by dietary endo-xylanase alters arabinoxylan utilization in broilers. Carbohydr Polym 2022; 291:119527. [DOI: 10.1016/j.carbpol.2022.119527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/17/2022]
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