Optimization of covalent immobilization of pectinase on sodium alginate support.
Pectinase was immobilized on a sodium alginate support using glutaraldehyde and retained 66% activity. The optimal pH for activity shifted from 3.0 to 3.5 after immobilization; however, the optimum temperature remained unchanged at 40 degrees C. The immobilized enzyme also had a higher thermal stability and reusability than the free enzyme, and retained 80% of initial activity after 11 batch reactions.
Li
Tuoping
T
Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China. ltp0401@tjau.edu.cn
Wang
Na
N
Li
Suhong
S
Zhao
Qiancheng
Q
Guo
Mei
M
Zhang
Cheyun
C
D000327:Adsorption; D000464:Alginates / Q000737:chemistry*; D004789:Enzyme Activation; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D011096:Polygalacturonase / Q000737:chemistry*; D011485:Protein Binding; D013379:Substrate Specificity
D000464:Alginates; D004800:Enzymes, Immobilized; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D011096:Polygalacturonase