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Meng Z, Wei S, Qi K, Guo Y, Wang Y, Liu Y. Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1414837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Zong Meng
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
| | - Songli Wei
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
| | - Keyu Qi
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
| | - Ying Guo
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
| | - Yong Wang
- Department of Food Science and Engineering, Guangdong Saskatchewan Oilseed Joint Laboratory, Jinan University, Guangdong, People’s Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
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Zhou M, Wu J, Wang T, Gao L, Yin H, Lü X. The purification and characterization of a novel alkali-stable pectate lyase produced by Bacillus subtilis PB1. World J Microbiol Biotechnol 2017; 33:190. [PMID: 28975516 DOI: 10.1007/s11274-017-2357-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Accepted: 09/23/2017] [Indexed: 10/18/2022]
Abstract
Pectinase is an important kind of enzyme with many industrial applications, among which pectinases produced by bacteria were scarce compared with fungal sources. In this study, a novel bacterium which produced extracellular pectinase was firstly isolated from flue-cured tobacco leaves and identified as Bacillus subtilis PB1 according to its 16S rRNA gene. The pectinolytic enzyme was purified by ammonium sulfate precipitation, ion-exchange and gel filtration chromatography, after which molecular weight was determined as 43.1 ± 0.5 kDa by SDS-PAGE. Peptide mass fingerprinting of the pectinase by MALDI-TOF MS showed that the purified enzyme shared homology with pectate lyase and was designated as BsPel-PB1. The optimal temperature for BsPel-PB1 was 50 °C. The optimal pH was pH 9.5 for BsPel-PB1 while it had a broad pH stability from 5 to 11. The values of K m and V max were 0.312 mg/mL and 1248 U/mL, respectively. Accordingly, the BsPel-PB1 was a novel alkaline pectate lyase which could find potential application as a commercial candidate in the pectinolytic related industries.
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Affiliation(s)
- Man Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Jingli Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Lina Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Huijun Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China.
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Mehanni AES, El-Reffaei WHM, Melo A, Casal S, Ferreira IM. Enzymatic Extraction of Oil fromBalanites Aegyptiaca(Desert Date) Kernel and Comparison with Solvent Extracted Oil. J Food Biochem 2016. [DOI: 10.1111/jfbc.12270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Armindo Melo
- LAQV-REQUIMTE, Department of Chemical Sciences; Faculty of Pharmacy, Laboratory of Bromatology and Hidrology, University of Porto; 4050-313 Porto Portugal
| | - Susana Casal
- LAQV-REQUIMTE, Department of Chemical Sciences; Faculty of Pharmacy, Laboratory of Bromatology and Hidrology, University of Porto; 4050-313 Porto Portugal
| | - Isabel M.P.L.V.O. Ferreira
- LAQV-REQUIMTE, Department of Chemical Sciences; Faculty of Pharmacy, Laboratory of Bromatology and Hidrology, University of Porto; 4050-313 Porto Portugal
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Bonnin E, Garnier C, Ralet MC. Pectin-modifying enzymes and pectin-derived materials: applications and impacts. Appl Microbiol Biotechnol 2013; 98:519-32. [DOI: 10.1007/s00253-013-5388-6] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Revised: 11/05/2013] [Accepted: 11/05/2013] [Indexed: 11/30/2022]
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