Enhancing Acid Resistance of <i>Aspergillus niger</i> Pectin Lyase through Surface Charge Design for Improved Application in Juice Clarification-Reference-Cited by-同舟云学术

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Enhancing Acid Resistance of Aspergillus niger Pectin Lyase through Surface Charge Design for Improved Application in Juice Clarification

Published:2024-05-13 Issue:20 Volume:72 Page:11652-11662
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Yangyang¹²³,Zhang Haiyun¹²,Fu Yishan¹²,Zhou Zhitong¹²,Yu Wenwen¹²,Zhou Jingwen¹²⁴^ORCID,Li Jianghua¹²,Du Guocheng¹²,Liu Song¹²^ORCID

Affiliation:

1. Science Center for Future Foods, Jiangnan University, Wuxi 214122, China

2. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China

3. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China

4. Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01505

Reference48 articles.

1. Biochemical characterization and evolutionary analysis of a novel pectate lyase from Aspergillus parasiticus

2. Efficient Over-expression and Application of High-performance Pectin Lyase by Screening Aspergillus niger Pectin Lyase Gene Family

3. Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry

4. New insights in pectinase production development and industrial applications

5. A review on pectinase properties, application in juice clarification, and membranes as immobilization support

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