Abstract：
:Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N'-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions were optimized by Box-Behnken design and the response surface method. The activity of the immobilized pectinase prepared under optimal conditions reached 1236.86 ± 40.21 U/g, with an enzyme activity recovery of 83.5%. The optimal pH of free pectinase was 4.5, while that of immobilized pectinase was shifted to 4.0. The optimal temperature of immobilized pectinase was increased to 60 °C, which was 10 °C higher than that of free form. Furthermore, the immobilized pectinase possessed a superior thermal stability and storage stability to those of free pectinase. Reusability studies indicated that the immobilized pectinase retained 73% of initial activity after six times cycles. Due to these good properties, such immobilized pectinase may find application in food industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Dai XY,Kong LM,Wang XL,Zhu Q,Chen K,Zhou Tdoi
10.1016/j.foodchem.2018.01.157subject
Has Abstractpub_date
2018-07-01 00:00:00pages
185-193eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30172-9journal_volume
253pub_type
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