Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11430
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAlgan, Müge-
dc.contributor.authorSürmeli, Yusuf-
dc.contributor.authorŞanlı Mohamed, Gülşah-
dc.date.accessioned2021-11-06T09:48:32Z-
dc.date.available2021-11-06T09:48:32Z-
dc.date.issued2021-
dc.identifier.issn0145-8884-
dc.identifier.issn1745-4514-
dc.identifier.urihttps://doi.org/10.1111/jfbc.13716-
dc.identifier.urihttps://hdl.handle.net/11147/11430-
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 degrees 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 K-m, V-max, and k(cat); 10.2 mg/ml, 4,104 mu mol 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 beta-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.en_US
dc.description.sponsorshipThe authors thank Biotechnology & Bioengineering Research Center at Izmir Institute of Technology for the facilities and technical support.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Biochemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFruit juice clarificationen_US
dc.subjectGeobacillus vulcanien_US
dc.subjectThermostabilityen_US
dc.subjectXylanaseen_US
dc.titleA novel thermostable xylanase from Geobacillus vulcani GS90: Production, biochemical characterization, and its comparative application in fruit juice enrichmenten_US
dc.typeArticleen_US
dc.departmentİzmir Institute of Technology. Chemistryen_US
dc.departmentİzmir Institute of Technology. Bioengineeringen_US
dc.identifier.volume45en_US
dc.identifier.issue5en_US
dc.identifier.wosWOS:000635119600001en_US
dc.identifier.scopus2-s2.0-85103380228en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/jfbc.13716-
dc.identifier.pmid33788288en_US
dc.authorwosidSürmeli, Yusuf/AAR-3671-2020-
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ2-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept04.01. Department of Chemistry-
Appears in Collections:Bioengineering / Biyomühendislik
Chemistry / Kimya
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File SizeFormat 
Journal of Food Biochemistry.pdf555.31 kBAdobe PDFView/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

8
checked on Feb 16, 2024

WEB OF SCIENCETM
Citations

7
checked on Jan 27, 2024

Page view(s)

734
checked on Feb 26, 2024

Download(s)

108
checked on Feb 26, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.