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Characterization of purified fungal endoxylanase and its application for production of value added food ingredient from agroresidues

Paper ID Volume ID Publish Year Pages File Format Full-Text
19139 43045 2013 11 PDF Available
Title
Characterization of purified fungal endoxylanase and its application for production of value added food ingredient from agroresidues
Abstract

•Purification and characterization of fungal endoxylanase.•Enzymatic production of xylooligosaccharides from xylan of wheat straw and rice straw.•Evaluation for stability of xylooligosaccharides in food processing.•In vitro fermentation of xylooligosaccharides.

Xylanase from Aspergillus foetidus MTCC 4898 was purified using ammonium sulphate fractionation followed by ion exchange and gel permeation chromatography with 12.26-fold purity and 29.9% recovery. Purified xylanase was found to be 29.9 kDa. Optimum temperature and pH for xylanase activity of purified xylanase were found to be 50 °C and 5.3 respectively. Presence of additives like polyethylene glycol, sodium azide, Tween 80, KCl and NaCl increased the stability of purified xylanase by 35, 29, 28, 32 and 43% respectively at 50 °C after 180 min. Kinetic parameters like Km and Vmax were found to be 4 mg/ml and 7288 μmol/mg/min respectively. The purified xylanase was found to be an endoxylanase as it produced only xylooligosaccharides (XOS) from birchwood xylan. Production of XOS was carried out from xylan extracted from agro-residues using β-xylosidase free xylanase. Maximum yield of XOS was 7.28 ± 0.14 mg/ml and 4.52 ± 0.21 mg/ml from wheat straw xylan and rice straw xylan respectively. XOS mixture was suitable for food industry looking at its high thermal stability at low pH. Prebiotic effect of XOS was evaluated by in vitro fermentation of XOS using known probiotic strains of Bifidobacterium spp.

Keywords
Endo-xylanase; Aspergillus foetidus MTCC 4898; Xylooligosaccharides; Prebiotics
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Characterization of purified fungal endoxylanase and its application for production of value added food ingredient from agroresidues
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 682–692
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us