Immobilization of Xylanase onto Starch Nanoparticles: A Reusable and Robust Nanobiocatalyst for Juice Clarification

Abstract

AbstractNanoparticles (NPs) have attracted interest recently as a promising support for the immobilization of enzymes.Xylanase (Xyl) has been utilized in the food industry for several purposes. To improve its stability and reusability,starch NPs (SNPs)are synthesized and assessed for Xyl immobilization for the first time. . The characterization results reveal that SNPs are successfully synthesized and Xyl@SNPs are effective as the immobilization carrier. The Xyl is immobilized on SNPs under optimized conditions leading to 91% immobilization efficiency. A shift in optimum pH (from 6.0 to 8.0) and temperature (from 70 to 60 °C) of Xyl is observed after immobilization. The Xyl@SNPs possess improve pH stability and thermal stability as well as operational stability. The Xyl@SNPs are easily reutilized and the residual activity is still higher than 62% after seven times. More importantly, the Xyl@SNPs have a lower Km value and enhance affinity for the substrate compared to the free Xyl. Additionally, the clarity of orange juice is increased by 76.0% by using Xyl@SNPs after 2 h incubation at 60 °C, pH 8.0. These positive results show promising support for the Xyl immobilization of SNPs, confirming that this immobilized enzyme‐based strategy is an effective technique for rapid clarification of targeted juices.