2018国際食品工業展

6月12日(火)~6月15日(金) 東京ビッグサイト・東1~8ホール 10:00~17:00

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研究概要

Xylanase immobilization into nanofibers for application in the brewing process: Impact on enzyme activity

研究機関名

ペロタス連邦大学(ブラジル)
Federal University of Pelotas, Graduate Program in Food Science and Technology Laboratory of Post-Harvest, Industrialization and Grain Quality

代表者

Nathan Levien Vanier

本研究の主旨

Xylanase (EC 3.2.1.8) can be applied in food and beverage industries for improving product quality but xylanase activity and stability at different pHs and temperatures impair its use. Enzyme immobilization possess a key role for increasing enzyme activity, stability and shelf–life, broadening their application as natural catalysts. The polymers used for enzyme immobilization may protect enzymes from pH and temperature instability, unsatisfactory operational and storage stability, and high sensitivity to environmental conditions. To our knowledge, no reports are available in literature regarding xylanase performance when immobilized in PVA electrospun membranes. In the present study, different concentrations of xylanase were immobilized in PVA fibers by electrospinning technique. Morphological properties of the obtained fibers were determined by scanning electron microscopy (SEM). The activity of free and PVA–immobilized enzyme was studied with respect to xylan hydrolysis at varying pH and temperature values. The present study provided valuable information for food industries that demands xylanase, in order to reduce production costs and increase enzyme activity at extreme pH and temperature conditions. Optimum xylanase activity changed from 60 to 70 °C when enzyme was immobilized in PVA. Obtained electrospun fibers exhibited diameter varying from around 200 to 470 nm, depending on the inlet enzyme concentration. Future studies may be performed in order to evaluate the stability and release behavior of xylanase when applied to beer processing.

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