Immobilization of pectinase on reusable polymer support for clarification of apple juice

Rajdeo, Kishor; Harini, Tirunagari; Lavanya, Kuna; Fadnavis, Nitin W.

doi:10.1016/j.fbp.2016.03.004

Cited by 56 publications

(38 citation statements)

References 40 publications

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“…Pectinases (E.C.3.2.1.15) are a heterogeneous enzyme group that break down high-molecular-weight pectic substances. They have been used for decades in the food and winemaking industries for fruit juice processing (Duvetter et al, 2009;Mohnen, 2008;Rajdeo, Harini, Lavanya, & Fadnavis, 2016;Ribeiro, Henrique, Oliveira, Macedo, & Fleuri, 2010). Pectic substances are heteropolysaccharides with a net negative charge that play an important role in plant structure, being the major constituents of the middle lamellae and primary cell walls of higher plants (Whitaker, 1990).…”

Section: Enzymes Added In the Clarification Stepmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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Section: Enzymes Added In the Clarification Stepmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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“…Nevertheless, while free pectinases are being extensively used not only in the fruit juice industry, the immobilised forms are still today the object of many research projects (Rehman et al ., ; Fang et al ., ; Rajdeo et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Immobilisation of pectinases into PVA gel for fruit juice application

Cerreti

Markošová

Esti

et al. 2017

Int J of Food Sci Tech

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In this study, for the first time, the use of polyvinyl alcohol gel in the form of LentiKats Ò to immobilise pectinase was investigated and its application in fruit juice clarification was evaluated. Six pectolytic enzymes were tested for their polygalacturonase (PG) and pectin lyase (PL) activities. Panzyme Yield-MASH and Panzyme Smash XXL exhibited maximum PG and PL activity, respectively (P < 0.05), in free and immobilised forms. The immobilised enzymes revealed a good adaptability to an acidic solution like fruit juice. Moreover, the immobilised Panzyme YieldMASH and Panzyme Smash XXL retained about 60% and 74% residual activity, respectively, in the second cycle and more than 30% during the third cycle. After that, both immobilised enzymes retained about 20% of their initial activity after repeating eight times without a significant decrease in the observed activity. The best result in terms of turbidity reduction was obtained in apple juice with immobilised Panzyme YieldMASH (about 80%), and the same % of turbidity reduction was successfully retained in the two following uses.

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“…These issues caused by polysaccharides (such as pectin and starch) can be largely counteracted by the use of enzyme to degrade the polysaccharides. Pectinase has been widely used in clarification of fruit and vegetable juices, and wines (Rajdeo, Harini, Lavanya, & Fadnavis, ; Sharma, Patel, & Sugandha, ). For the juice rich in starch which is agglomerated with proteins and pectin, the use of enzyme, such as α‐amylase (Dey & Banerjee, ) and glucoamylase (Banerjee, & Ghosh, ) for de‐starching is essential in clarification processes.…”

Section: Introductionmentioning

confidence: 99%

“…juices, and wines (Rajdeo, Harini, Lavanya, & Fadnavis, 2016;Sharma, Patel, & Sugandha, 2017). For the juice rich in starch which is agglomerated with proteins and pectin, the use of enzyme, such as α-amylase (Dey & Banerjee, 2014) and glucoamylase (Banerjee, & Ghosh, 2017) for de-starching is essential in clarification processes.…”

mentioning

confidence: 99%

“…These problems can be solved by immobilizing enzymes onto a solid matrix (Chapman, Ismail, & Dinu, 2018). Numerous works regarding the immobilization of polysaccharide-hydrolyzing enzymes, such as pectinase (Chauhan, Vohra, Lakhanpal, & Gupta, 2015;Rajdeo et al, 2016;Ramírez Tapias, Rivero, Gallego, Guisán, & Trelles, 2016), α-amylase (Carrin et al, 2004), glucoamylase (Salgaonkar, Nadar, & Rathod, 2018), onto various supports and their application in food industry have been reported. In particular, an investigation on the co-immobilization of three enzymes (pectinase, α-amylase and cellulose) and the subsequent influence on juice clarification has also been reported (Sojitra, Nadar, & Rathod, 2016).…”

mentioning

confidence: 99%

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Co-immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin-hawthorn juice

et al. 2018

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Co‐immobilization of pectinase and glucoamylase onto sodium alginate/graphene oxide beads was achieved by N,N′‐dicyclohexylcarbodiimide/N‐hydroxysuccinimide as activating agent. The co‐immobilized pectinase‐glucoamylase (I‐PG) prepared under optimal conditions (pH 4.0, 40°C and 35 min) possessed pectinase activity of 1,227.5 ± 36.5U/g and glucoamylase activity of 1,027.2 ± 29.2U/g, with activity recovery of 73.8% and 85.2%, respectively. Both pectinase and glucoamylase in I‐PG possessed wider pH tolerance and superior thermal stability to those of their free counterparts. Reusability studies indicated that both enzymes in I‐PG retained over 60% of initial activity after six times of reuse. Conditions for the hydrolysis of the pumpkin–hawthorn compound juice by I‐PG were optimized using orthogonal experiments. After treatment with I‐PG, light transmittance, soluble solids, and reducing sugar content in the resulting juice increased significantly, whereas soluble protein and pectin content decreased appreciably. Therefore, the use of I‐PG provided an effective and feasible method for improving quality of the pumpkin–hawthorn juice. Practical applications In order to overcome the drawbacks of using free pectinase and glucoamylase, an effective method for the co‐immobilization of these two enzymes onto sodium alginate/graphene oxide beads was developed. The co‐immobilized pectinase/glucoamylase developed in this study could be applied in the clarification of juice rich in pectin and starch.

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Immobilization of pectinase on reusable polymer support for clarification of apple juice

Cited by 56 publications

References 40 publications

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Immobilisation of pectinases into PVA gel for fruit juice application

Co-immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin-hawthorn juice

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