For the first time,the investigation delved into using a sustainable immobilization method using polyvinyl alcohol-alginate for pectinase,along with its application in clarifying Carica papaya juice.The pectinase pro-...For the first time,the investigation delved into using a sustainable immobilization method using polyvinyl alcohol-alginate for pectinase,along with its application in clarifying Carica papaya juice.The pectinase pro-duced by a newly isolated strain Aspergillus cervinus ARS2 was purified and immobilized into polyvinyl alcohol-alginate beads.Subsequently,the immobilized pectinase was subjected to characterization which revealed an optimum incubation time of 60 min,incubation pH of 5,and stability at acidic pH of 5 for 5 h storage time,and incubation temperature of 40℃,with stability at 40℃over a 5 h storage period.Reusability studies of immobilized pectinase showed a decrease in activity from 65.54 IU/mL(1^(st)cycle)to 13.49 IU/mL(6thcycle)with minimum reduction in activity up to 3 cycles indicating its cost-effectiveness across a range of industrial ap-plications.The kinetic parameters,Michaelis constant(K_(m)),and maximum reaction rate(V_(max))for free and immobilized pectinase were found to be 0.78 mg/mL,111.12 IU/mL,and 2.42 mg/mL,71.42 IU/mL respec-tively.The comparison of immobilized pectinase with free pectinase showed better stability and less activity.Further based on better performance,immobilized pectinase was utilized for optimization of Carica papaya juice clarification using response surface methodology.The optimal conditions were found to be 39.49℃incubation temperature,62.12 min incubation time,and 3.89 mL enzyme load,resulting in juice clarity of 38.23%±1.12%.These findings suggest that the pectinase immobilized using polyvinyl alcohol-alginate can be a promising,economical,and sustainable industrial process in the clarification of fruit juice.展开更多
文摘For the first time,the investigation delved into using a sustainable immobilization method using polyvinyl alcohol-alginate for pectinase,along with its application in clarifying Carica papaya juice.The pectinase pro-duced by a newly isolated strain Aspergillus cervinus ARS2 was purified and immobilized into polyvinyl alcohol-alginate beads.Subsequently,the immobilized pectinase was subjected to characterization which revealed an optimum incubation time of 60 min,incubation pH of 5,and stability at acidic pH of 5 for 5 h storage time,and incubation temperature of 40℃,with stability at 40℃over a 5 h storage period.Reusability studies of immobilized pectinase showed a decrease in activity from 65.54 IU/mL(1^(st)cycle)to 13.49 IU/mL(6thcycle)with minimum reduction in activity up to 3 cycles indicating its cost-effectiveness across a range of industrial ap-plications.The kinetic parameters,Michaelis constant(K_(m)),and maximum reaction rate(V_(max))for free and immobilized pectinase were found to be 0.78 mg/mL,111.12 IU/mL,and 2.42 mg/mL,71.42 IU/mL respec-tively.The comparison of immobilized pectinase with free pectinase showed better stability and less activity.Further based on better performance,immobilized pectinase was utilized for optimization of Carica papaya juice clarification using response surface methodology.The optimal conditions were found to be 39.49℃incubation temperature,62.12 min incubation time,and 3.89 mL enzyme load,resulting in juice clarity of 38.23%±1.12%.These findings suggest that the pectinase immobilized using polyvinyl alcohol-alginate can be a promising,economical,and sustainable industrial process in the clarification of fruit juice.
