Enzyme recovery and effluents generated in the enzymatic elimination of clogging of pectin cake in filtration process

• Published in: Journal of food engineering 2012-07, Vol.111 (1), p.52-56
• Main Authors: Echavarría, A.P., Ibarz, A., Conde, J., Pagán, J.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Clogging cake; Effluents; Enzymes; Enzymes recovering; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrolysis; Membranes; Pectin; Recovering; Reuse; SDS–PAGE electrophoresis; Ultrafiltration
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.01.030

► Enzymatic unclogging process generates effluents containing enzymatic reaction products. ► The first reaction is supposed to be zero order. ► This activation energy value is in the interval of enzyme-catalyzed reaction values. The ultrafiltration recycling method has the capacity to retain enzyme, thereby avoiding the supplementation of fresh enzyme in subsequent rounds of hydrolysis. The objectives of this research were to recovery and reuse the enzymes by ultrafiltration to unclog the membrane enzymatically during the enzymatic hydrolysis of the pectin cake. The recovery of the enzymes after use to unclog membranes by means of ultrafiltration was tested and reuse them to successive unclogging processes with satisfactory efficiency. The kinetic equations of the variation in the content of the effluents with time were also determined. Different unclogging experiments carried out at different temperature and times led to the activation energy value of 47.4kJ/mol being determined.