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Immobilization of tomato (Lycopersicon esculentum) pectinmethylesterase in calcium alginate beads and its application in fruit juice clarification

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Abstract

Clarity of fruit juices is desirable to maintain an aesthetically pleasing quality and international standards. The most commonly used enzymes in juice industries are pectinases. A partially-purified pectinmethylesterase from tomato was entrapped in calcium alginate beads and used for juice clarification. The activity yield was maximum at 1 % (w/v) CaCl2 and 2.5 % (w/v) alginate. The immobilized enzyme retained ~55 % of its initial activity (5.7 × 10−2 units) after more than ten successive batch reactions. The Km, pH and temperature optima were increased after immobilization. The most effective clarification of fruit juice (%T620 ~60 %) by the immobilized enzyme was at 4 °C with a holding time of 20 min. The viscosity dropped by 56 % and the filterability increased by 260 %. The juice remains clear after 2 months of storage at 4 °C.

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Acknowledgments

The authors wish to thank the Chairman and the Director, JMIT, Radaur, Haryana, India, for providing funding and facilities necessary for the research work.

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Authors and Affiliations

  1. Department of Biotechnology, Seth Jai Parkash Mukand Lal Institute of Engineering and Technology (JMIT), Radaur, Yamuna Nagar, 135133, Haryana, India

    Pushpa Bogra, Ashwani Kumar, Kalika Kuhar, Surbhi Panwar & Randhir Singh

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  1. Pushpa Bogra
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  2. Ashwani Kumar
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  3. Kalika Kuhar
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  4. Surbhi Panwar
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  5. Randhir Singh
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Correspondence to Ashwani Kumar.

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Bogra, P., Kumar, A., Kuhar, K. et al. Immobilization of tomato (Lycopersicon esculentum) pectinmethylesterase in calcium alginate beads and its application in fruit juice clarification. Biotechnol Lett 35, 1895–1900 (2013). https://doi.org/10.1007/s10529-013-1278-3

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  • DOI: https://doi.org/10.1007/s10529-013-1278-3

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