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Optimization of covalent immobilization of pectinase on sodium alginate support |
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| Authors: | Tuoping Li Na Wang Suhong Li Qiancheng Zhao Mei Guo Cheyun Zhang |
| Affiliation: | (1) Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China;(2) Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Japan;(3) Department of Food Engineering, Dalian Fisheries University, Dalian, 116023, China |
| Abstract: | Pectinase was immobilized on a sodium alginate support using glutaraldehyde and retained 66% activity. The optimal pH for activity shifted from 3.0 to 3.5 after immobilization; however, the optimum temperature remained unchanged at 40°C. The immobilized enzyme also had a higher thermal stability and reusability than the free enzyme, and retained 80% of initial activity after 11 batch reactions. |
| Keywords: | Glutaraldehyde Immobilization Pectinase Sodium alginate |
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