Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-23 DOI:10.1515/ijfe-2022-0102

Zedong Zhang, Sheng Wang, Longhan Wei, Yanfang Liao, Dongming Li, Guoqiang Wu, Wenjun Wang

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引用次数: 1

Abstract

Abstract Dextran problem restricts the development of the sugar industry. Although the enzymatic treatment based on α-dextranase from Chaetomium gracile (α-dextranase (CG)) has been effective in solving this issue, the lack of immobilization products hinder its industrial applications. This research described a novel and suitable method to immobilize α-dextranase (CG). The purified α-dextranase (CG) was immobilized via cross-linking using modified chitosan as carriers. In addition, this study used a deep eutectic solvent that greatly improved the enzymatic properties of immobilized α-dextranase (CG). α-dextranase (CG) was immobilized by adding deep eutectic solvent (DES-IM-α-dextranase (CG)) showed better temperature tolerance and storage properties than free and ordinary immobilized counterparts. It can eliminate dextran by 59.71% in mixed sugarcane juice and 38.71% in clarified sugarcane juice. The achieved results were considerably better than those obtained using free and other immobilized enzymes. Altogether, these findings confirmed that DES-IM-α-dextranase (CG) displayed great potential in solving the dextran problem.

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固定化α-右旋糖酐酶高效去除薄毛菌糖汁中右旋糖聚糖

摘要葡聚糖问题制约了糖业的发展。尽管基于薄毛菌的α-右旋糖酐酶（α-右倾糖酐酶，CG）的酶处理在解决这一问题方面是有效的，但缺乏固定化产物阻碍了其工业应用。本研究描述了一种新的、合适的固定化α-右旋糖酐酶（CG）的方法。以改性壳聚糖为载体，交联固定化纯化的α-右旋糖酐酶（CG）。此外，本研究使用了一种深度共晶溶剂，极大地改善了固定化α-右旋糖酐酶（CG）的酶性能。加入深度共晶溶剂固定化α-右旋糖酐酶（CG），其耐温性和储存性能优于游离和普通固定化溶剂。对混合甘蔗汁和澄清甘蔗汁中右旋糖酐的去除率分别为59.71%和38.71%。所获得的结果比使用游离酶和其他固定化酶获得的结果要好得多。总之，这些发现证实了DES-IM-α-葡聚糖酶（CG）在解决葡聚糖问题方面显示出巨大的潜力。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.