A novel thermostable xylanase from Geobacillus vulcani GS90: Production, biochemical characterization, and its comparative application in fruit juice enrichment

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dc.authorscopusid57222604656
dc.authorscopusid55758999000
dc.authorscopusid36680469600
dc.contributor.authorAlgan, M.
dc.contributor.authorSürmeli, Yusuf
dc.contributor.authorŞanlı Mohamed, Gülşah
dc.date.accessioned2022-05-11T14:07:12Z
dc.date.available2022-05-11T14:07:12Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractXylanases have great attention to act as a potential role in agro-industrial processes. In this study, production, characterization, and fruit juice application of novel xylanase from thermophilic Geobacillus vulcani GS90 (GvXyl) were performed. GvXyl was purified via acetone precipitation and gel-filtration chromatography. The results showed that GvXyl had 1,671.4 U/mg of specific activity and optimally worked at pH 8 and 55°C. It was also active in a wide pH (3–9) and temperature (30–90ºC) ranges. GvXyl was highly stable at 90ºC and relatively stable at pH 3–9. The kinetic parameters of GvXyl were obtained as Km, Vmax, and kcat; 10.2 mg/ml, 4,104 µmol min?1 mg?1, and 3,542.6 s?1, respectively. GvXyl had higher action than commercial xylanase in fruit juice enrichment. These results revealed that GvXyl might possess a potential influence in fruit juice processing because of its high specific activity and great thermal stability. Practical applications: Polysaccharides include starch, pectin, and hemicellulose create problems by lowering fruit juice quality in beverages. To overcome this problem, various clarification processes might be applied to natural fruit juices. Even though chemicals are widely used for this purpose, recently enzymes including xylanases are preferred for obtaining high-quality products. In this study, we reported the production and biochemical characterization of novel thermostable xylanase from thermophilic G. vulcani GS90 (GvXyl). Also, apple and orange juice enrichment were performed with the novel xylanase to increase the quality in terms of yield, clarity, and reducing sugar substance. The improved quality features of apple and orange juices with GvXyl was then compared to commercially available ?-1,4-xylanase. The results revealed that GvXyl might possess a potential influence in fruit juice processing because of its high specific activity and great thermal stability. © 2021 Wiley Periodicals LLC.
dc.description.sponsorshipThe authors thank Biotechnology & Bioengineering Research Center at ?zmir Institute of Technology for the facilities and technical support.
dc.identifier.doi10.1111/jfbc.13716
dc.identifier.issn0145-8884
dc.identifier.issue5en_US
dc.identifier.pmid33788288
dc.identifier.scopus2-s2.0-85103380228
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/jfbc.13716
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5005
dc.identifier.volume45
dc.identifier.wosWOS:000635119600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorSürmeli, Yusuf
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Biochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectfruit juice clarification
dc.subjectGeobacillus vulcani
dc.subjectthermostability
dc.subjectxylanase
dc.subjectAcetone
dc.subjectCitrus fruits
dc.subjectGel permeation chromatography
dc.subjectThermodynamic stability
dc.subjectAcetone precipitations
dc.subjectBiochemical characterization
dc.subjectClarification process
dc.subjectFruit juice processing
dc.subjectGel-filtration chromatography
dc.subjectHigh specific activities
dc.subjectHigh-quality products
dc.subjectThermostable xylanase
dc.subjectFruit juices
dc.subjectAcetone
dc.subjectApplication
dc.subjectCitrus Fruits
dc.subjectGel Permeation Chromatography
dc.subjectProduction
dc.subjectQuality
dc.subjectThermal Stability
dc.subjectXylanase
dc.subjectenzyme stability
dc.subjectfruit and vegetable juice
dc.subjectGeobacillus
dc.subjectpH
dc.subjectEnzyme Stability
dc.subjectFruit and Vegetable Juices
dc.subjectGeobacillus
dc.subjectHydrogen-Ion Concentration
dc.titleA novel thermostable xylanase from Geobacillus vulcani GS90: Production, biochemical characterization, and its comparative application in fruit juice enrichment
dc.typeArticle

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