Various techniques used to immobilize naringinase produced by Penicillium decombens PTCC 5248

Naringinase produced by Penicillum decombens PTCC 5248 was immobilized by entrapping it in calcium alginate beads, hen egg white, gelatin open pore matrix and covalently attaching it to activated seeds of Ocimum basilicum. Optimum pH and temperature were found to be 4, 4.5, 4.5, 3.5 and 65 °C, 60 °C respectively for enzyme immobilized by each technique mentioned. Naringinase immobilized onto activated seeds of Ocimum basilicum was active for 7 days.