Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices.
Pectinlyase, present in different commercial pectinases used in juice technology, was immobilized on alginate beads. The optimal conditions were: 0.17 g alginate ml(-1), 1.2% (w/v or v/v) enzyme concentration and acetic-HCl/glycine-HCl buffer at pH 3.6 or tris-HCl/imidazole buffer at pH 6.4. Maximum percentage of immobilization (10.6%) was obtained with Rapidase C80. Kinetic parameters of free and immobilized pectinlyase were also determined. The pH and temperature at which activity of soluble and immobilized enzyme was maximum were 7.2 and 55 degrees C. Thermal stability was not significantly altered by immobilization, especially at 40 degrees C, showing two periods of different stability. Free and immobilized preparation reduced the viscosity of highly esterified pectin from 1.09 to 0.70 and 0.72 mm(2) s(-1), respectively, after 30 min at 40 degrees C. Furthermore, the immobilized enzyme could be re-used through 4 cycles and the efficiency loss in viscosity reduction was found to be only 9.2%.
Busto
M D
MD
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza de Misael Bañuelos, Spain. dbusto@ubu.es
García-Tramontín
K E
KE
Ortega
N
N
Perez-Mateos
M
M
D001628:Beverages; D002957:Citrus / Q000737:chemistry*; D004789:Enzyme Activation; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D010936:Plant Extracts / Q000737:chemistry*; D011096:Polygalacturonase / Q000032:analysis* / Q000737:chemistry*
D004800:Enzymes, Immobilized; D010936:Plant Extracts; D011096:Polygalacturonase