Maleic anhydride-modified xylanase and its application to the clarification of fruits juices.
Enzymatic properties
Fruit juice clarification
Modified
Spectral analysis
Xylanase
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Oct 2023
30 Oct 2023
Historique:
received:
04
03
2023
revised:
19
07
2023
accepted:
06
08
2023
medline:
2
10
2023
pubmed:
2
10
2023
entrez:
2
10
2023
Statut:
epublish
Résumé
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 (K
Identifiants
pubmed: 37780259
doi: 10.1016/j.fochx.2023.100830
pii: S2590-1575(23)00273-0
pmc: PMC10534184
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100830Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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