title: Optimization of covalent immobilization of pectinase on sodium alginate support.
abstract: 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.
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China. ltp0401@tjau.edu.cn
authors.forename: Tuoping
authors.initials: T
authors.lastname: Li
authors.forename: Na
authors.initials: N
authors.lastname: Wang
authors.forename: Suhong
authors.initials: S
authors.lastname: Li
authors.forename: Qiancheng
authors.initials: Q
authors.lastname: Zhao
authors.forename: Mei
authors.initials: M
authors.lastname: Guo
authors.forename: Cheyun
authors.initials: C
authors.lastname: Zhang
mesh_terms: 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
chemical_list: D000464:Alginates; D004800:Enzymes, Immobilized; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D011096:Polygalacturonase