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Immobilization and stabilization of pectinlyase on synthetic polymers for application in the beverage industry

✍ Scribed by Giovanni Spagna; Pier Giorgio Pifferi; Maurilio Tramontini

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 641 KB
Volume: 101
Category: Article
ISSN: 1381-1169
DOI: 10.1016/1381-1169(95)00052-6

No coin nor oath required. For personal study only.

✦ Synopsis

Fruit juice depectinization can be achieved by means of immobilized pectinlyase (PL, EC 4.2.2.3). PL immobilization on three synthetic polymers, i.e. Eupergit C, Nylon 6 activated with glutaraldehyde and XAD7 activated with trichlorotriazine was tested. Satisfactory activity results were obtained only with activated Nylon 6 and XAD7 ( 110 and 335 U/g, respectively). As the operational stability of these matrices was low, stabilization was performed by the structure enzyme rigidification through the subsequent cross-linking with glutaraldehyde.

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