Immobilisation of pectinases into <scp>PVA</scp> gel for fruit juice application

Abstract

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 Yield MASH and Panzyme Smash XXL exhibited maximum PG and PL activity, respectively ( P &lt; 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 Yield MASH 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 Yield MASH (about 80%), and the same % of turbidity reduction was successfully retained in the two following uses.