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Immobilization and characterization of tannase from Penicillium rolfsii CCMB 714 and its efficiency in apple juice clarification

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Abstract

In the present study a newly tannase enzyme from Penicillium rolfsii CCMB 714 was immobilized on calcium alginate and its efficiency in clarifying juice was analyzed. The efficiency of immobilization was 99.5% and the enzyme maintained an activity above 50% after 6 cycles of reuse. Immobilization of tannase enzyme changed the optimum temperature from 33 to 44 °C, and the optimum pH from 4.0 to 4.3. The immobilized tannase enzyme showed greater thermal and pH stability when compared to the free form, maintaining 80% of its activity at 50 °C and more than 50% of residual activity at all pH tested for up to 16 h. The immobilized enzyme was also resistant to almost all additives used (cations, SDS and EDTA). When tested in apple juice, the immobilized tannase efficiently clarified the juice showing the reduction of more than 70% in turbidity. Such results showing that the P. rolfsii CCMB 714 immobilized tannase was suitable to clarify apple juice and have a potential for future beverage industrial application mainly in juice processing.

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Acknowledgements

The authors acknowledge Leandro Lopes Loguécio PhD. and Monita Tarazi PhD. for the assistance with P. rolfsii fungus and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).

Funding

This study was funded by Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB) (Grant PAM 0002/2014) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Grant MCTI/CNPq/Universal 14/2014).

Author information

Authors and Affiliations

  1. Departament of Biological Sciences, UESC - Universidade Estadual de Santa Cruz, Jorge Amado Highway, Km 16, Ilhéus, BA, 45662-900, Brazil

    Priscilla Macedo Lima Andrade, Luciana Baptista, Camila Oliveira Bezerra, Ana Paula Trovatti Uetanabaro & Andréa Miura da Costa

  2. IFBA - Instituto Federal da Bahia, Rodovia BR 367, Km 57.5, Fontana I, Porto Seguro, BA, Brazil

    Priscilla Macedo Lima Andrade

  3. Departament of Biochemistry, UEM - Universidade Estadual de Maringá, Maringá, PR, Brazil

    Rosane Marina Peralta

  4. Biological Science Institute, UFMG – Universidade Federal de Minas Gerais, Antônio Carlos 6627 Avenue, Belo Horizonte, MG, Brazil

    Aristóteles Góes-Neto

Authors
  1. Priscilla Macedo Lima Andrade
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  2. Luciana Baptista
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  3. Camila Oliveira Bezerra
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  4. Rosane Marina Peralta
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  5. Aristóteles Góes-Neto
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  6. Ana Paula Trovatti Uetanabaro
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  7. Andréa Miura da Costa
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Contributions

All author have participated substantially in the work. Conceptualization: AMC, PMLA; methodology: PMLA, LB, COB; formal analysis and investigation: AMC, PMLA, LB, COB; writing—original draft preparation: PMLA, AMC; writing—review and editing: AMC, APTU, AG-N, RMP; funding acquisition: AMC, APTU; resources: AMC, APTU, RMP, AG-N; supervision: AMC, APTU, RMP, AG-N.

Corresponding author

Correspondence to Andréa Miura da Costa.

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Andrade, P.M.L., Baptista, L., Bezerra, C.O. et al. Immobilization and characterization of tannase from Penicillium rolfsii CCMB 714 and its efficiency in apple juice clarification. Food Measure 15, 1005–1013 (2021). https://doi.org/10.1007/s11694-020-00705-9

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  • DOI: https://doi.org/10.1007/s11694-020-00705-9

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