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Pectinase Immobilization on a Chitosan‐Coated Chitin Support
Author(s) -
Ramirez Hector L.,
Gómez Brizuela Leissy,
Úbeda Iranzo Juan,
ArevaloVillena María,
Briones Pérez Ana Isabel
Publication year - 2016
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/jfpe.12203
Subject(s) - glutaraldehyde , pectinase , immobilized enzyme , chemistry , chitosan , pectin , adsorption , hydrolysis , covalent bond , chromatography , nuclear chemistry , enzyme , organic chemistry , biochemistry
Pectinase extracted from A spergillus niger was immobilized on a chitosan‐coated chitin support using various methods: immobilization by adsorption ( P ‐ QQSA ), adsorption on supports activated by 0.5 and 15% glutaraldehyde (w/v) ( P‐QQSA 0.5 and P‐QQSA 15) and covalent attachment to this support using 1% glutaraldehyde ( P‐QQSA 1). The optimum conditions selected for immobilization were pH 4.5, incubation time of 4 h and protein concentration of 340 μ g/ mL . Various characteristics of the immobilized pectinase such as optimum pH , heat stability and reusability were evaluated. As a result of immobilization the enzyme's T 50 increased, the best being achieved with immobilization using 15% glutaraldehyde and covalent attachment. The optimum pH of the free and immobilized enzymes were 5 (free), 4.5 ( P‐QQSA ), 4.5–5.0 ( P‐QQSA 0.5) and 4–5 ( P‐QSA 1 and P‐QQSA 15), respectively. The biocatalysts prepared retained 100% of their original catalytic activity after nine cycles of reuse. Practical Applications Pectinases hydrolyze pectin and/or pectic acid. These enzymes have widespread applications in the food industry (processing of fruits), wastewater treatment, textile industries, fruit softening and plant infection processes. The stability of these enzymes depends on the aqueous medium and is easily disrupted to the point where the enzymes cannot function appropriately. Immobilization techniques provide a promising approach to retain their stability. Various methods for immobilization of this enzyme have been described: entrapping in alginate, physical adsorption on anion resin, γ ‐alumina, particles and nanoparticles of silica and covalent attachment to carriers such as porous glass and nylon. However, the development of new methods and supports for immobilizing enzymes is of special importance in enzyme technology. The present article describes several methods for immobilization of pectinase in chitosan‐coated chitin for use in the juice and wine industries.