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Fresh plant tissue softening by means of an immobilized soluble‐insoluble endopectinlyase
Author(s) -
DINNELLA CATERINA,
LANZARINI GAETANO
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01386.x
Subject(s) - biocatalysis , immobilized enzyme , chemistry , softening , polymer , enzyme , catalysis , precipitation , chromatography , enzyme assay , organic chemistry , materials science , reaction mechanism , composite material , physics , meteorology
Summary An endopectinlyase (E.C. 4.2.2.10) immobilized on a reversible soluble‐insoluble polymer was used for macerating fresh carrot tissue. the macerating capability of the immobilized enzyme was found to be similar to that of its free form. Losses of catalytic activity detected in the subsequent biocatalyst utilization cycles seem to be related to co‐precipitation phenomena following the recovery of the immobilized enzyme from the reaction mixture. Preliminary studies were carried out on the possibility of removing the inhibiting compounds and subsequently restoring biocatalyst activity.