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  • Title: Immobilization of tomato (Lycopersicon esculentum) pectinmethylesterase in calcium alginate beads and its application in fruit juice clarification.
    Author: Bogra P, Kumar A, Kuhar K, Panwar S, Singh R.
    Journal: Biotechnol Lett; 2013 Nov; 35(11):1895-900. PubMed ID: 23881317.
    Abstract:
    Clarity of fruit juices is desirable to maintain an aesthetically pleasing quality and international standards. The most commonly used enzymes in juice industries are pectinases. A partially-purified pectinmethylesterase from tomato was entrapped in calcium alginate beads and used for juice clarification. The activity yield was maximum at 1 % (w/v) CaCl2 and 2.5 % (w/v) alginate. The immobilized enzyme retained ~55 % of its initial activity (5.7 × 10(-2) units) after more than ten successive batch reactions. The Km, pH and temperature optima were increased after immobilization. The most effective clarification of fruit juice (%T620 ~60 %) by the immobilized enzyme was at 4 °C with a holding time of 20 min. The viscosity dropped by 56 % and the filterability increased by 260 %. The juice remains clear after 2 months of storage at 4 °C.
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