|
[1]
|
Amin, F., Bhatti, H.N. and Bilal, M. (2019) Recent Advances in the Production Strategies of Microbial Pectinases—A Review. International Journal of Biological Macromolecules, 122, 1017-1026. [Google Scholar] [CrossRef] [PubMed]
|
|
[2]
|
Bilal, M. and Iqbal, H.M. (2020) State-of-the-Art Strategies and Applied Perspectives of Enzyme Biocatalysis in Food Sector—Current Status and Future Trends. Critical Reviews in Food Science and Nutrition, 60, 2052-2066. [Google Scholar] [CrossRef] [PubMed]
|
|
[3]
|
Shrestha, S., Rahman S. and Qin, W.S. (2021) New Insights in Pectinase Production Development and Industrial Applications. Applied Microbiology and Biotechnology, 105, 9069-9087. [Google Scholar] [CrossRef] [PubMed]
|
|
[4]
|
Bilal, M. and Iqbal, H.M. (2019) Naturally-Derived Biopolymers: Potential Platforms for Enzyme Immobilization. International Journal of Biological Macromolecules, 130, 462-482. [Google Scholar] [CrossRef] [PubMed]
|
|
[5]
|
Wahab, R.A., Elia, N. and Abdullah, F. (2020) On the Taught New Tricks of Enzymes Immobilization: An All-Inclusive Overview. Reactive and Functional Polymers, 152, Article ID: 104613. [Google Scholar] [CrossRef]
|
|
[6]
|
Liu, D.M. and Dong, C. (2020) Recent Advances in Nano-Carrier Immobilized Enzymes and Their Applications. Process Biochemistry, 92, 464-475. [Google Scholar] [CrossRef]
|
|
[7]
|
Rehman, H., Hameed Baloch, A. and Asif Nawaz, M. (2021) Immobilization and Applications. Trends in Peptide and Protein Sciences, 6, 1-16.
|
|
[8]
|
Liu, C., Zhang, L.M., Tan, L., et al. (2021) Immobilized Crosslinked Pectinase Preparation on Porous ZSM-5 Zeolites as Reusable Biocatalysts for Ul-tra-Efficient Hydrolysis of Beta-Glycosidic Bonds. Frontiers in Chemistry, 9, 1-13. [Google Scholar] [CrossRef] [PubMed]
|
|
[9]
|
Azimi, S.Z., Hosseini, S.S. and Khodaiyan, F. (2021) Continuous Clarification of Grape Juice Using a Packed Bed Bioreactor Including Pectinase Enzyme Immobilized on Glass Beads. Food Bioscience, 40, Article ID: 100877. [Google Scholar] [CrossRef]
|
|
[10]
|
Gao, M., Li, X.Y., Qi, D.P., et al. (2020) Green Synthesis of Po-rous Spherical Reduced Graphene Oxide and Its Application in Immobilized Pectinase. ACS OMEGA, 5, 32706-32714.
|
|
[11]
|
Wu, P., Luo, F., Lu, Z., et al. (2020) Improving the Catalytic Performance of Pectate Lyase through Pectate Lyase/Cu3 (PO4)2 Hybrid Nanoflowers as an Immobilized Enzyme. Frontiers in Bioengineering and Biotechnol-ogy, 8, Article 280. [Google Scholar] [CrossRef] [PubMed]
|
|
[12]
|
Deng, Z., Wang, F., Zhou, B., et al. (2019) Im-mobilization of Pectinases into Calcium Alginate Microspheres for Fruit Juice Application. Food Hydrocolloids, 89, 691-699. [Google Scholar] [CrossRef]
|
|
[13]
|
郝红英, 马金玲, 詹海鹃, 等. 聚苯胺超分子水凝胶固定化果胶酶的研究[J]. 食品研究与开发, 2021, 42(11): 24-28.
|
|
[14]
|
漆丹萍, 林江丽, 高敏, 等. 以HPD-750大孔树脂为载体材料固定化果胶酶[J]. 化学通报, 2020, 83(2): 161-166.
|
|
[15]
|
Hao, C., Wei, Y.Q., Han, J.Y., et al. (2022) Catalytic Hydrolysis of Ginsenosides by Pectinase Immobilized on a Covalent Organic Framework Material. Process Biochemistry, 118, 317-322. [Google Scholar] [CrossRef]
|
|
[16]
|
毕淑娴, 郝红英, 汪明圆, 等. 糠醛渣复合材料固定果胶酶的制备[J]. 现代食品科技, 2021, 37(3): 77-82.
|
|
[17]
|
Oktay, B., Demir, S. and Kayaman-Apohan, N. (2020) Immobi-lization of Pectinase on Polyethyleneimine Based Support via Spontaneous Amino-Yne Click Reaction. Food and Bi-oproducts Processing, 122, 159-168. [Google Scholar] [CrossRef]
|
|
[18]
|
郝红英, 于正花, 詹海鹃, 等. 海藻酸钠与MOFs复合材料固定化果胶酶的研究[J]. 安徽农业科学, 2020, 48(23): 6-9.
|
|
[19]
|
Qi, D.P., Gao, M., Li, X.Y., et al. (2020) Immobilization of Pectinase onto Porous Hydroxyapatite/Calcium Alginate Composite Beads for Improved Performance of Recycle. ACS OMEGA, 5, 20062-20069. [Google Scholar] [CrossRef] [PubMed]
|
|
[20]
|
Mohammadi, M., Heshmati, M.K. and Hamishehkar, H. (2019) Activated Alginate-Montmorillonite Beads as an Efficient Carrier for Pectinase Immobilization. International Journal of Biological Macromolecules, 137, 253-260. [Google Scholar] [CrossRef] [PubMed]
|
|
[21]
|
Mohammadi, M., Mokarram, R.R., Shahvalizadeh, R., et al. (2020) Immobilization and Stabilization of Pectinase on an Activated Montmorillonite Support and Its Application in Pineapple Juice Clarification. Food Bioscience, 36, Article ID: 100625. [Google Scholar] [CrossRef]
|
|
[22]
|
Aksu, A., Çetinkaya, S., Yenidünya, A.F., et al. (2023) Immobili-zation of Pectinase on Chitosan-Alginate-Clay Composite Beads: Experimental, DFT and Molecular Docking Studies. Journal of Molecular Liquids, 390, Article ID: 122947. [Google Scholar] [CrossRef]
|
|
[23]
|
de Car-valho, S.J., de França, P.R.L., Converti, A., et al. (2019) Pectin Hydrolysis in Cashew Apple Juice by Aspergillus Acu-leatus URM4953 Polygalacturonase Covalently-Immobilized on Calcium Alginate Beads: A Kinetic and Thermodynamic Study. International Journal of Biological Macromolecules, 126, 820-827. [Google Scholar] [CrossRef] [PubMed]
|
|
[24]
|
Zhang, S.S., Bilal, M., Zdarta, J., et al. (2021) Biopolymers and Nanostructured Materials to Develop Pectinases-Based Immobilized Nano-Biocatalytic Systems for Biotechnological Applications. Food Research International, 140, Article ID: 109979. [Google Scholar] [CrossRef] [PubMed]
|
|
[25]
|
Hassan, S.S., Duffy, B. and Williams, G.A. (2022) Biofabrica-tion of Magnetic Nanoparticles and Their Use as Carriers for Pectinase and Xylanase. OpenNano, 6, Article ID: 100034. [Google Scholar] [CrossRef]
|
|
[26]
|
Kharazmi, S. and Taheri-Kafrani, A. (2023) Bi-Enzymatic Nano-biocatalyst Based on Immobilization of Xylanase and Pectinase onto Functionalized Magnetic Nanoparticles for Efficient Fruit Juice Clarification. LWT, 183, Article ID: 114914. [Google Scholar] [CrossRef]
|
|
[27]
|
Soozanipour, A. and Taheri-Kafrani, A. (2019) Preparation of a Stable and Robust Nanobiocatalyst by Efficiently Immobilizing of Pectinase onto Cyanuric Chloride-Functionalized Chi-tosan Grafted Magnetic Nanoparticles. Journal of Colloid and Interface Science, 536, 261-270. [Google Scholar] [CrossRef] [PubMed]
|
|
[28]
|
Lucas, D.M., Kelly, S.M., Betina, E.B., et al. (2019) Immobilization of Pectinase on Chitosan-Magnetic Particles: Influence of Particle Preparation Protocol on Enzyme Properties for Fruit Juice Clarification. Biotechnology Reports, 24, e00373. [Google Scholar] [CrossRef] [PubMed]
|
|
[29]
|
Soozanipour, A., Taheri-Kafrani, A., et al. (2019) Preparation of a Stable and Robust Nanobiocatalyst by Efficiently Immobilizing of Pectinase onto Cyanuric Chloride-Functionalized Chi-tosan Grafted Magnetic Nanoparticles. Journal of Colloid and Interface Science, 536, 261-270. [Google Scholar] [CrossRef] [PubMed]
|
|
[30]
|
Marjan, N. and Faramarz, K. (2020) Green Synthesis of Chitosan Magnetic Nanoparticles and Their Application with Poly-Aldehyde Kefiran Cross-Linker to Immobilize Pectinase En-zyme. Biocatalysis and Agricultural Biotechnology, 29, Article ID: 101681. [Google Scholar] [CrossRef]
|
|
[31]
|
Muller, S., Concha, D., Vasquez, P., et al. (2022) Effect of the Immobilization of Pectinase on the Molecular Weight Distribution of Pectin Oligosaccharides Obtained from Citrus Pec-tin. Biocatalysis and Agricultural Biotechnology, 43, Article ID: 102389. [Google Scholar] [CrossRef]
|
|
[32]
|
Kharazmi, S., Taheri-Kafrani, A. and Soozanipour, A. (2020) Ef-ficient Immobilization of Pectinase on Trichlorotriazine-Functionalized Polyethylene Glycol-Grafted Magnetic Nanoparti-cles: A Stable and Robust Nanobiocatalyst for Fruit Juice Clarification. Food Chemistry, 325, Article ID: 126890. [Google Scholar] [CrossRef] [PubMed]
|
|
[33]
|
Lei, L., Liu, J., Ma, X., et al. (2019) A Novel Strategy to Synthesize Dual-Responsive Polymeric Nanocarriers for Investigating the Activity and Stability of Immobilized Pecti-nase. Biotechnology and Applied Biochemistry, 66, 376-388. [Google Scholar] [CrossRef] [PubMed]
|
|
[34]
|
Kamal, S., Rehman, S., Bibi, I., et al. (2022) Graphene Oxide/Chitosan Composites as Novel Support to Provide High Yield and Stable Formulations of Pectinase for Industrial Applications. International Journal of Biological Macromolecules, 220, 683-691. [Google Scholar] [CrossRef] [PubMed]
|