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<p>The β-mannanase enzyme produced by <i>Bacillus</i> sp. was purified through a sequential process involving ammonium sulfate precipitation, ion-exchange chromatography on Sephacel, and gel filtration using Sephadex G-100. This approach yielded a 77.5-fold purification and a specific activity of 157.14&#xa0;U/mg. The purified enzyme was then applied to clarify juice extracts from orange, grape, apple, pineapple, and watermelon, incubated at 50&#xa0;°C for 3&#xa0;h. Its clarifying performance was benchmarked against a commercial agent (gelatin), pectinase, and a mixture of β-mannanase with pectinase. The study also assessed the functional characteristics of the clarified juices. Notably, β-mannanase from <i>Bacillus</i> sp. showed superior performance by delivering the highest values in juice yield, clarity, reducing sugar levels, titratable acidity, and soluble solids (°Brix). Although antioxidant properties showed a slight decline following treatment, losses in vitamin C content were minimal in samples treated with β-mannanase, gelatin, or their combination with pectinase. These outcomes underscore the enzyme’s potential as a reliable and food-safe agent for enhancing juice clarity in industrial applications.</p>

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Purified endo-β-1,4-mannanase from Bacillus sp. enhances fruit juice clarity and yield with minimal effect on antioxidant properties

  • 期刊论文

  • 发表日期：

    2026年3月25日

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  • Oluyemisi Folasade Olaniyi,
  • Ayodele Olanrewaju Kolawole,
  • David Morakinyo Sanni

摘要

The β-mannanase enzyme produced by Bacillus sp. was purified through a sequential process involving ammonium sulfate precipitation, ion-exchange chromatography on Sephacel, and gel filtration using Sephadex G-100. This approach yielded a 77.5-fold purification and a specific activity of 157.14 U/mg. The purified enzyme was then applied to clarify juice extracts from orange, grape, apple, pineapple, and watermelon, incubated at 50 °C for 3 h. Its clarifying performance was benchmarked against a commercial agent (gelatin), pectinase, and a mixture of β-mannanase with pectinase. The study also assessed the functional characteristics of the clarified juices. Notably, β-mannanase from Bacillus sp. showed superior performance by delivering the highest values in juice yield, clarity, reducing sugar levels, titratable acidity, and soluble solids (°Brix). Although antioxidant properties showed a slight decline following treatment, losses in vitamin C content were minimal in samples treated with β-mannanase, gelatin, or their combination with pectinase. These outcomes underscore the enzyme’s potential as a reliable and food-safe agent for enhancing juice clarity in industrial applications.