Production and Biochemical Characterization of Aspergillus japonicus Pectinase Using a Low-Cost Alternative Carbon Source for Application in the Clarification of Fruit Juices

Application of Immobilized Enzymes in Juice Clarification

“…Entrapment is the retention of enzymes in a network structure, which prevents the aggregation and leaching of enzymes [46]. However, this method only allows small molecules to pass through, which causes limited mass transfer and low enzyme loads [47]. Covalent binding can bind an enzyme firmly to the support, thus avoiding enzyme shedding [43].…”

“…Immobilization through physical adsorption method is a simple and rapid method [41]. At present, organic and inorganic porous materials, such as kaolinite, diatomite [47,48], silica gel pumice [49], magnetic corn starch microspheres [13], and cellulose [50], are the most common immobilized supports for physical adsorption. Sahin et al [49] used Zr-treated pumice to immobilize pectinase, and the adsorption capacity reached 229 mg/g of support.…”

“…At present, pectinase preparations have been immobilized using several supports, such as alginate [53], magnetic particles [56], and carbon (various agro-industrial residues and products) [47] to improve their catalytic performance in juice clarification and pectin hydrolysis. Pectin is a complex carbohydrate found in the cell walls of plants and the intercellular layer of plants [86].…”