Immobilization of Laccase on Magnetic Chelator Nanoparticles for Apple Juice Clarification in Magnetically Stabilized Fluidized Bed.

ABSTRACT: The juice clarification, one of the key steps in juice processing, suffers from haze formation that results from residual phenolic compounds. In this study, laccase was immobilized on metal-chelated magnetic silica nanoparticles and used for continuous juice clarification in a magnetically stabilized fluidized bed (MSFB) assisted by alternating magnetic field. Furthermore, a new combination of laccase catalysis and microfiltration was developed for the juice clarification. Immobilized laccase provided high relative activity within broader ranges of pH and temperature compared to the free enzyme. Magnetic immobilized laccase exhibited the best reaction rate of 12.1 μmol g^-1 min^-1 for catechol oxidation under the alternating magnetic field of 400 Hz, 60 Gs. No activity

SUBMITTER: Wang F 

PROVIDER: S-EPMC7343707 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature