Abstract：
:For the first time, polyaldehyde kefiran was applied to immobilize the pectinase on the glass bead and the finding was compared with free enzyme. Polyaldehyde kefiran, produced by periodate oxidation of kefiran, showed an aldehyde content of 23.6 ± 0.9% that was confirmed by FTIR. The results showed although the optimum temperature (50 °C) was not changed by immobilization, the optimum pH was shifted from 5.0 to 5.5. In optimal conditions, the specific activity of the free and immobilized pectinase was 2.93 ± 0.13 and 1.87 ± 0.24 unit/mg, respectively. Also, the immobilized pectinase had a higher thermal and pH stability than free enzyme. Km and Vmax of the immobilized pectinase were higher and lower than the free enzyme, respectively. In addition, SEM and AFM images illustrated a completely non-uniform surface after enzyme immobilization on the glass bead, which seemed to be related to the polyaldehyde kefiran strands.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hosseini SS,Khodaiyan F,E Mousavi SM,Azimi SZ,Gharaghani Mdoi
10.1016/j.foodchem.2019.125777subject
Has Abstractpub_date
2020-03-30 00:00:00pages
125777eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31908-9journal_volume
309pub_type
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