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EFFECTS OF PECTINASE IMMOBILIZATION DURING HOLLOW FIBER ULTRAFILTRATION OF APPLE JUICE
Author(s) -
CARRIN MARÍA E.,
CECI LILIANA,
LOZANO JORGE E.
Publication year - 2000
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.1745-4530.2000.tb00516.x
Subject(s) - ultrafiltration (renal) , pectinase , pectin , chemistry , membrane , chromatography , permeation , yield (engineering) , adsorption , fiber , fruit juice , fouling , food science , enzyme , biochemistry , materials science , organic chemistry , composite material
The immobilization of commercial pectinases by physical adsorption on hollow fiber ultrafiltration (HFUF) membranes was studied in view of its possible application in fruit juice clarification. The optimal pH during immobilization and washing was investigated, as well as the effects of enzyme and pectin concentrations and retentate flow on the operation. Results indicated that permeate flux was not initially increased when pectin solution or apple juice was ultrafiltred through pectinase immobilized on HFUF membranes. However, enzyme immobilization greatly extended the membrane operation, by keeping permeate flux constant during prolonged periods at a reasonable yield.