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ENZYMES IMMOBILIZED ON FORMED‐IN‐PLACE MEMBRANES FOR FOOD PROCESSING: PROCEDURES and PROPERTIES
Author(s) -
WANG H. JEAN,
THOMAS RONALD L.,
SZANIAWSKI ANDRZEJ R.,
SPENCER H. GARTH
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00344.x
Subject(s) - membrane , microfiltration , chemistry , nanofiltration , pectin , chromatography , permeation , pectinase , immobilized enzyme , chemical engineering , enzyme , organic chemistry , biochemistry , engineering
The formation and properties of Formed‐In‐Place (FIP) membranes upon which enzymes had been immobilized were investigated to examine the potential of these reactive membranes in food processing applications. Enzymes were immobilized on two types of FIP membranes and their activities in appropriate fluids investigated. Flux was increased in the microfiltration of pectin solutions by immobilizing pectinase on titanium dioxide microfiltration membranes. A flux increase of 15% was obtained without permeate recycle and 112% with permeate recycle using a 0.1% solution of citrus pectin. Glucose production from dextrin was performed using glucoamylase (GA) immobilized on a zirconium hydrous oxide‐polyacrylate nanofiltration membrane. Optimum activity occurred at pH 4.0 and 50C for the immobilized GA. the dextrose equivalent (DE) value of the membrane permeate was approximately ten times higher than the product obtained with free GA during the same time interval.