Bi-enzymatic nanobiocatalyst based on immobilization of xylanase and pectinase onto functionalized magnetic nanoparticles for efficient fruit juice clarification

Abstract

An efficient enhancement in fruit juice quality achieves by simultaneously hydrolyzing polysaccharides in one pot reaction. Herein, an efficient approach is reported to fabricate a novel nanobiocatalyt for clarification of fruit juices based on covalent co-immobilization of pectinase and xylanase onto functionalized iron oxide nanoparticles. The highest activity recovery of the co-immobilized enzymes was achieved at 0.5 mg/mL of total protein, 8:1 w/w pectinase to xylanase ratio, and 6 h incubation time. Thermal and pH stabilities studies showed improved performance of co-immobilized enzymes compared to free counterparts. The co-immobilized pectinase and xylanase respectively retained more than 74% and 48% of residual activity after six consecutive cycles. Moreover, 53% turbidity reduction in pineapple juice was achieved after 120 min treatment with developed nanobiocatalyst. Besides, more than 64% of the initial activity of enzymes was retained after nine reuses, suggesting that this bi-enzyme nanobiocatalyst has potential application in industrial juice processing.