Immobilisation of pectinases into PVA gel for fruit juice application

Summary In this study, for the first time, the use of polyvinyl alcohol gel in the form of LentiKats® 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) act...

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Bibliographic Details
Published in:International journal of food science & technology 2017-02, Vol.52 (2), p.531-539
Main Authors: Cerreti, Martina, Markošová, Kristína, Esti, Marco, Rosenberg, Michal, Rebroš, Martin
Format: Article
Language:English
Subjects:
Apple juice
Enzymes
Food science
Fruit juices
Fruits
immobilisation
Juices
LentiKats
Pectin lyase
pectinase
Pectinases
Polyvinyl alcohol
polyvinyl alcohol gel
Polyvinyl alcohols
pomegranate juice
Reduction
Turbidity
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Summary:Summary In this study, for the first time, the use of polyvinyl alcohol gel in the form of LentiKats® 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 YieldMASH and Panzyme Smash XXL exhibited maximum PG and PL activity, respectively (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13309