ISSN 2756-3413
African Journal of Virology Research ISSN 3421-7347 Vol. 5 (3), pp. 001-007, March, 2011. © International Scholars Journals
Full Length Research Paper
Production and application of glucose-fructose oxidoreductase for conversion of pineapple juice sugars
M. G. Aziz1,2*, Y. A. Yusof2 and K. D. Kulbe3
1Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh.
2Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia.
3Division of Food Biotechnology, Department of Food Science and Technology BOKU, University of Natural Resources and Applied Life Sciences, Vienna Muthgasse 20, Austria.
Accepted 12 October, 2010
Abstract
This work is concerned with the production of glucose-fructose oxidoreductase (GFOR) enzyme for converting pineapple juice sugars into dietetic derivatives. GFOR was produced from Zymomonas mobilis by sub-merge fermentation of 10 L. During fermentation, the highest biomass formation was observed at 24 h and the highest enzyme activity per g biomass was observed at 27 h of fermentation. Cells were isolated by centrifugation, broken down by high pressure homogenizer, enzyme separated by centrifugation and finally the enzyme was purified on a dye substituted column. Electrophoresis of separated fractions confirmed its structure showing a band at 40 kD. Application of GFOR successfully converted pineapple juice sugars; fructose and glucose into sorbitol, a low calorie sugar alcohol, and gluconic acid, respectively. This enzyme was found highly efficient in case of converting juice sugars of fruits juices having higher natural pH.
Key words: Glucose-fructose oxidoreductase, fermentation, conversion, pineapple juice sugars.