Immobilisation of pectinases into PVA gel for fruit juice application

Abstract

In this study, for the first time, the use of polyvinyl alcohol gel in the form of LentiKats Ò to immobilise pectinase was investigated and its application in fruit juice clarification was evaluated. Six pectolytic enzymes were tested for their polygalacturonase (PG) and pectin lyase (PL) activities. Panzyme Yield-MASH and Panzyme Smash XXL exhibited maximum PG and PL activity, respectively (P < 0.05), in free and immobilised forms. The immobilised enzymes revealed a good adaptability to an acidic solution like fruit juice. Moreover, the immobilised Panzyme YieldMASH and Panzyme Smash XXL retained about 60% and 74% residual activity, respectively, in the second cycle and more than 30% during the third cycle. After that, both immobilised enzymes retained about 20% of their initial activity after repeating eight times without a significant decrease in the observed activity. The best result in terms of turbidity reduction was obtained in apple juice with immobilised Panzyme YieldMASH (about 80%), and the same % of turbidity reduction was successfully retained in the two following uses.

Co-Immobilization of Ketoreductase and Glucose Dehydrogenase

“…LentiKats ® is an entrapment technology that has been applied for the immobilization of whole cells and enzymes [13][14][15][16][17][18][19][20][21]. Its lens-shaped capsules are made of polyvinyl alcohol gel which offers several advantages such as low matrix costs, inexpensive and simple gel preparation, low diffusion limits, etc.…”

Immobilization studies of a pectinase produced by Aspergillus terreus

“…Covalent bonds, although more stable, tend to significantly influence the structure of the enzyme, whereas interactions by adsorption induce minor alterations [6]. In this context, knowledge of the surface chemistry of the enzyme and support and the interaction between enzyme and support is fundamental, as it allows the prediction and prevention of possible negative impacts on the catalytic and kinetic activity of the enzyme [44–46]. In addition, a V max value of PECEB increased after immobilization, demonstrating that the curve did not reach its saturated state for the immobilized enzymes.…”

Use of Nanomaterials for the Immobilization of Industrially Important Enzymes

“…A huge number of pectinases are present in the plants and the microorganisms classes and have dynamic part in the extension of cell wall and in the softening of the plant tissues [23]. Acidic pectinases have their role in juice clarification while alkalophilic provide benefits in dissolving of plant materials [7]. Phytase is the most important enzyme in the food industry and is the major storage form of the phosphorous in the grains.…”