Highly active xylanase used in juice clarification
Аутори
Ristović, MarinaStojanović, Sanja
Pavlović, Marija
Margetić, Aleksandra
Šokarda Slavić, Marinela
Vujčić, Zoran
Dojnov, Biljana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Xylan makes a significant part of cereals and fruits, which are used in the food industry. Therefore, enzymes that hydrolyze xylan (xylanases) have found application in the modification of cereal-based food, improving the digestibility of animal feed, and improving the texture of bakery products. In the juice industry, the main problems are turbidity, viscosity, and sedimentation during standing, which are caused by polysaccharides present in fruit (pectins, cellulose, and hemicellulose (xylan)). Pineapple, apple, orange, and tomato have a high content of hemicellulose, so xylanases are suitable for improving the properties of these juices. The Aspergillus tubingensis FAT 35 strain (considered safe for use in the food industry) growing on SSF medium composed of corn cob produced a high level of xylanase enzyme (4.03 U∕mL) and not that high pectinase (1.02 U∕mL) and cellulase (1.43 U∕mL) activities at pH 3 which is pH of freshly prepared apple, pineapple and organge juice.. The fermenta...tion extract was used for clarification of pineapple, apple, and orange juice and for increasing the filtration rate and yield of these juices. Results indicate that A. tubigensis xylanase could be used for clarification and improvement of properties of juices of fruits that contain hemicellulose in high proportion.
Кључне речи:
Xylanase / juice clarification / Aspergillus tubingensisИзвор:
Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023, 208-208Издавач:
- Serbian Chemical Society
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200026 (Универзитет у Београду, Институт за хемију, технологију и металургију - ИХТМ) (RS-MESTD-inst-2020-200026)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200017 (Универзитет у Београду, Институт за нуклеарне науке Винча, Београд-Винча) (RS-MESTD-inst-2020-200017)
Институција/група
IHTMTY - CONF AU - Ristović, Marina AU - Stojanović, Sanja AU - Pavlović, Marija AU - Margetić, Aleksandra AU - Šokarda Slavić, Marinela AU - Vujčić, Zoran AU - Dojnov, Biljana PY - 2023 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/6243 AB - Xylan makes a significant part of cereals and fruits, which are used in the food industry. Therefore, enzymes that hydrolyze xylan (xylanases) have found application in the modification of cereal-based food, improving the digestibility of animal feed, and improving the texture of bakery products. In the juice industry, the main problems are turbidity, viscosity, and sedimentation during standing, which are caused by polysaccharides present in fruit (pectins, cellulose, and hemicellulose (xylan)). Pineapple, apple, orange, and tomato have a high content of hemicellulose, so xylanases are suitable for improving the properties of these juices. The Aspergillus tubingensis FAT 35 strain (considered safe for use in the food industry) growing on SSF medium composed of corn cob produced a high level of xylanase enzyme (4.03 U∕mL) and not that high pectinase (1.02 U∕mL) and cellulase (1.43 U∕mL) activities at pH 3 which is pH of freshly prepared apple, pineapple and organge juice.. The fermentation extract was used for clarification of pineapple, apple, and orange juice and for increasing the filtration rate and yield of these juices. Results indicate that A. tubigensis xylanase could be used for clarification and improvement of properties of juices of fruits that contain hemicellulose in high proportion. PB - Serbian Chemical Society C3 - Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia T1 - Highly active xylanase used in juice clarification SP - 208 EP - 208 UR - https://hdl.handle.net/21.15107/rcub_cer_6243 ER -
@conference{ author = "Ristović, Marina and Stojanović, Sanja and Pavlović, Marija and Margetić, Aleksandra and Šokarda Slavić, Marinela and Vujčić, Zoran and Dojnov, Biljana", year = "2023", abstract = "Xylan makes a significant part of cereals and fruits, which are used in the food industry. Therefore, enzymes that hydrolyze xylan (xylanases) have found application in the modification of cereal-based food, improving the digestibility of animal feed, and improving the texture of bakery products. In the juice industry, the main problems are turbidity, viscosity, and sedimentation during standing, which are caused by polysaccharides present in fruit (pectins, cellulose, and hemicellulose (xylan)). Pineapple, apple, orange, and tomato have a high content of hemicellulose, so xylanases are suitable for improving the properties of these juices. The Aspergillus tubingensis FAT 35 strain (considered safe for use in the food industry) growing on SSF medium composed of corn cob produced a high level of xylanase enzyme (4.03 U∕mL) and not that high pectinase (1.02 U∕mL) and cellulase (1.43 U∕mL) activities at pH 3 which is pH of freshly prepared apple, pineapple and organge juice.. The fermentation extract was used for clarification of pineapple, apple, and orange juice and for increasing the filtration rate and yield of these juices. Results indicate that A. tubigensis xylanase could be used for clarification and improvement of properties of juices of fruits that contain hemicellulose in high proportion.", publisher = "Serbian Chemical Society", journal = "Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia", title = "Highly active xylanase used in juice clarification", pages = "208-208", url = "https://hdl.handle.net/21.15107/rcub_cer_6243" }
Ristović, M., Stojanović, S., Pavlović, M., Margetić, A., Šokarda Slavić, M., Vujčić, Z.,& Dojnov, B.. (2023). Highly active xylanase used in juice clarification. in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia Serbian Chemical Society., 208-208. https://hdl.handle.net/21.15107/rcub_cer_6243
Ristović M, Stojanović S, Pavlović M, Margetić A, Šokarda Slavić M, Vujčić Z, Dojnov B. Highly active xylanase used in juice clarification. in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;:208-208. https://hdl.handle.net/21.15107/rcub_cer_6243 .
Ristović, Marina, Stojanović, Sanja, Pavlović, Marija, Margetić, Aleksandra, Šokarda Slavić, Marinela, Vujčić, Zoran, Dojnov, Biljana, "Highly active xylanase used in juice clarification" in Abstract Book - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023):208-208, https://hdl.handle.net/21.15107/rcub_cer_6243 .