PMID- 32714899
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200928
IS  - 2296-4185 (Print)
IS  - 2296-4185 (Electronic)
IS  - 2296-4185 (Linking)
VI  - 8
DP  - 2020
TI  - Immobilization of Laccase on Magnetic Chelator Nanoparticles for Apple Juice 
      Clarification in Magnetically Stabilized Fluidized Bed.
PG  - 589
LID - 10.3389/fbioe.2020.00589 [doi]
LID - 589
AB  - 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 mumol g(-1) min(-1) for catechol 
      oxidation under the alternating magnetic field of 400 Hz, 60 Gs. No activity loss 
      occurred in immobilized laccase after 20 h continuous operation of juice 
      treatment in MSFB under an alternating magnetic field. Combined with 
      microfiltration after treatment with immobilized laccase, the color of apple 
      juice was decreased by 33.7%, and the light transmittance was enhanced by 20.2%. 
      Furthermore, only 16.3% of phenolic compounds and 15.1% of antioxidant activity 
      was reduced for apple juice after the clarification. By this combination 
      strategy, the apple juice possessed good freeze-thaw and thermal stability.
CI  - Copyright (c) 2020 Wang, Owusu-Fordjour, Xu, Ding and Gu.
FAU - Wang, Feng
AU  - Wang F
AD  - School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
AD  - Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
FAU - Owusu-Fordjour, Mariam
AU  - Owusu-Fordjour M
AD  - School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
FAU - Xu, Ling
AU  - Xu L
AD  - School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
AD  - Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
FAU - Ding, Zhongyang
AU  - Ding Z
AD  - National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan 
      University, Wuxi, China.
AD  - Jiangsu Provincial Research Center for Bioactive Product Processing Technology, 
      Jiangnan University, Wuxi, China.
FAU - Gu, Zhenghua
AU  - Gu Z
AD  - National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan 
      University, Wuxi, China.
AD  - Jiangsu Provincial Research Center for Bioactive Product Processing Technology, 
      Jiangnan University, Wuxi, China.
LA  - eng
PT  - Journal Article
DEP - 20200702
PL  - Switzerland
TA  - Front Bioeng Biotechnol
JT  - Frontiers in bioengineering and biotechnology
JID - 101632513
PMC - PMC7343707
OTO - NOTNLM
OT  - alternating magnetic field
OT  - juice clarification
OT  - laccase immobilization
OT  - magnetic nanoparticles
OT  - magnetically stabilized fluidized bed
EDAT- 2020/07/28 06:00
MHDA- 2020/07/28 06:01
PMCR- 2020/01/01
CRDT- 2020/07/28 06:00
PHST- 2020/03/22 00:00 [received]
PHST- 2020/05/14 00:00 [accepted]
PHST- 2020/07/28 06:00 [entrez]
PHST- 2020/07/28 06:00 [pubmed]
PHST- 2020/07/28 06:01 [medline]
PHST- 2020/01/01 00:00 [pmc-release]
AID - 10.3389/fbioe.2020.00589 [doi]
PST - epublish
SO  - Front Bioeng Biotechnol. 2020 Jul 2;8:589. doi: 10.3389/fbioe.2020.00589. 
      eCollection 2020.