Purification and characterisation of laccase from lactarius volemus and its application in removal of phenolic compounds from fruit juice
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WFL Publisher Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Laccases are multicopper oxidases (EC 1.10.3.2.), widely distributed in fungi, higher plants and bacteria. In this research, a laccase from Lactarius volemus (Russulaceae) was purified by 73.08 fold using precipitate of saturation (NH4)2SO4, DEAE-cellulose and Sephacryl S200. It was shown that purified enzyme was homogeneous in term of SDS-PAGE with molecular mass estimated of 30 kDa. The pH was optimal at 4.0, enzyme was stable at pH 3.0-5.0 and optimal temperature was at 50°C. Cu2+ and Fe2+ were activated to the purified laccase enzyme, and it was partially inhibited by 5 mM concentration of some metal salts and EDTA, urea, SDS, L-cysteine, dithioeritritol and ?-mercaptoethanol. In addition, it was investigated whether the purified and characterized laccase enzyme would remove the phenolic compound of some fruit juices which are responsible for haze formation and browning during storage. Their application led to reduction of total phenolic compounds for apple, apricot, cherry and grape juice. As a result, the effect of these enzymatic treatments on total phenol content and clarity of the juice were evaluated using a central composite design. This laccase enzyme had potential application in food processing.
Açıklama
Anahtar Kelimeler
Characterization, Fruit juice, Laccase, Lactarius volemus (Russulaceae), Purification, barium, cadmium, calcium, copper, cysteine, dithiothreitol, edetic acid, iron, laccase, magnesium, mercaptoethanol, mercury, metal ion, nickel, phenol, urea, zinc, anion exchange chromatography, article, enzyme activity, enzyme analysis, enzyme purification, food processing, fruit juice, gel filtration, Lactarius volemus, mushroom, nonhuman, pH, polyacrylamide gel electrophoresis, temperature, Embryophyta, Fungi, Lactarius volemus, Malus x domestica, Prunus armeniaca, Russulaceae, Vitaceae, Characterization, Fruit juice, Laccase, Lactarius volemus (Russulaceae), Purification, barium, cadmium, calcium, copper, cysteine, dithiothreitol, edetic acid, iron, laccase, magnesium, mercaptoethanol, mercury, metal ion, nickel, phenol, urea, zinc, anion exchange chromatography, article, enzyme activity, enzyme analysis, enzyme purification, food processing, fruit juice, gel filtration, Lactarius volemus, mushroom, nonhuman, pH, polyacrylamide gel electrophoresis, temperature, Embryophyta, Fungi, Lactarius volemus, Malus x domestica, Prunus armeniaca, Russulaceae, Vitaceae
Kaynak
Journal of Food, Agriculture and Environment
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
11
Sayı
03.Apr
