Pectinase immobilized on magnetic nanoparticles coated with alginate for pectin hydrolysis in guava juice assisted by a stirred electromagnetic reactor.
| Autor: | Carvalho-Silva J; Department of Morphology and Animal Physiology, Federal Ru University of Pernambuco, Recife, PE, Brazil., Araújo ACV; Academic Unit of Cabo de Santo Agostinho, Federal Rural University of Pernambuco, Pernambuco, Brazil., Ferreira-Santos PM; Department of Chemical Engineering, Faculty of Science, University of Vigo, Ourense, Spain., Converti A; Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Genoa University, Genoa, Italy., Porto TS; Department of Morphology and Animal Physiology, Federal Ru University of Pernambuco, Recife, PE, Brazil. |
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| Jazyk: | angličtina |
| Zdroj: | Preparative biochemistry & biotechnology [Prep Biochem Biotechnol] 2024 Nov 25, pp. 1-14. Date of Electronic Publication: 2024 Nov 25. |
| DOI: | 10.1080/10826068.2024.2432389 |
| Abstrakt: | Aspergillus aculeatus pectinase was immobilized on magnetic nanoparticles coated with calcium alginate for pectin hydrolysis in guava juice by a stirred electromagnetic reactor (SER). The average crystallite size estimated by the Scherrer formula was 33.7 nm. The reaction rate in SER (701.7 U/mL) was almost twice that of the static process (362.5 U/mL). Both processes displayed a sigmoidal trend with positive cooperativity ( n ) of 5 and 4, respectively. Both free and immobilized pectinase showed great performance in the pH range of 4.0-7.0. After immobilization, pectinase acted optimally at 50 °C. Pectin hydrolysis was performed for over 10 successive cycles in SER losing only 30% of its initial activity. Thermodynamic activation parameters of the reaction revealed higher spontaneity and efficiency when hydrolysis was performed in SER. Pectin hydrolysis in guava juice displayed 41% turbidity and 85.5% viscosity reduction. The electromagnetic reactor displayed great potential for performing hydrolysis of pectin in guava juice. The biocatalyst showed good features for further applications in food industries. |
| Databáze: | MEDLINE |
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