title: Immobilization and stabilization of pectinase by multipoint attachment onto an activated agar-gel support.
abstract: Pectinase was immobilized on an activated agar-gel support by multipoint attachment. The maximal activity of immobilized pectinase was obtained at 5°C, pH 3.6, with a 24h reaction time at an enzyme dose of 0.52mg protein/g gel, and the gel was activated with 1.0M glycidol. These conditions increased the thermal stability of the immobilized pectinase 19-fold compared with the free enzyme at 65°C. The optimal temperature for pectinase activity changed from 40 to 50°C after immobilization; however, the optimal pH remained unchanged. The immobilized enzyme also exhibited great operational stability, and an 81% residual activity was observed in the immobilized enzyme after 10 batch reactions.
authors.affiliation: Department of Food Science, Tianjing Agricultural University, Tianjing 300384, China. Electronic address: ltp0401@tjau.edu.cn.
authors.forename: Tuoping
authors.initials: T
authors.lastname: Li
authors.affiliation: Department of Food Science, Shenyang Normal University, Shenyang 110034, China.
authors.forename: Suhong
authors.initials: S
authors.lastname: Li
authors.affiliation: Department of Food Science, Tianjing Agricultural University, Tianjing 300384, China.
authors.forename: Na
authors.initials: N
authors.lastname: Wang
authors.affiliation: Department of Food Science, Tianjing Agricultural University, Tianjing 300384, China.
authors.forename: Lirui
authors.initials: L
authors.lastname: Tain
keywords: Activated agar-gel; Immobilization; Multipoint attachment; Pectinase; Stabilization