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Optimization of covalent immobilization of pectinase on sodium alginate support

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Abstract

Pectinase was immobilized on a sodium alginate support using glutaraldehyde and retained 66% activity. The optimal pH for activity shifted from 3.0 to 3.5 after immobilization; however, the optimum temperature remained unchanged at 40°C. The immobilized enzyme also had a higher thermal stability and reusability than the free enzyme, and retained 80% of initial activity after 11 batch reactions.

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Acknowledgments

This study was supported by the Tianjin Agricultural University Research Fund (No. 2005005) and by Grant No. 06YFGZNC00300 from the Tianjin Municipal Science and Technology Commission.

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Authors and Affiliations

  1. Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, China

    Tuoping Li, Na Wang, Mei Guo & Cheyun Zhang

  2. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, 305-8572, Japan

    Suhong Li

  3. Department of Food Engineering, Dalian Fisheries University, Dalian, 116023, China

    Qiancheng Zhao

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  1. Tuoping Li
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  2. Na Wang
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  3. Suhong Li
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  4. Qiancheng Zhao
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  5. Mei Guo
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  6. Cheyun Zhang
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Correspondence to Tuoping Li.

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Li, T., Wang, N., Li, S. et al. Optimization of covalent immobilization of pectinase on sodium alginate support. Biotechnol Lett 29, 1413–1416 (2007). https://doi.org/10.1007/s10529-007-9409-3

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  • DOI: https://doi.org/10.1007/s10529-007-9409-3

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