Pectinase immobilisation using polysaccharide aerogels

Date

2026-01-01

Author

Namlı, Serap
Güven, Özge
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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This study explored polysaccharide-based aerogels (chitosan, alginate, chitosan/alginate hybrid) as supports for pectinase immobilisation, evaluated their performance in apple juice clarification. Immobilised enzymes showed lower maximum activity (Vmax) but stronger substrate affinity (lower Km) compared to free enzyme, with the hybrid aerogel exhibiting the best kinetic values. The optimal pH was 5 and optimal temperature 40–50 °C. Immobilisation improved enzyme tolerance to pH and temperature variations. Reusability tests showed the hybrid aerogel retained 83% activity after the second use, 31% after the fifth, outperforming chitosan and alginate aerogels. TD-NMR confirmed a more balanced water environment in the hybrid aerogel, and FTIR confirmed successful enzyme–aerogel binding. In juice trials, chitosan aerogel gave the best turbidity reduction but caused phenolic loss and colour darkening; alginate reduced soluble solids but increased turbidity. The hybrid aerogel best preserved phenolics and colour while clarifying the juice, demonstrating strong potential for food processing applications.

Subject Keywords

aerogels, enzyme immobilisation, fruit juice clarification, NMR relaxometry, pectinase

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105041084130&origin=inward
https://hdl.handle.net/11511/119600

Collections

Department of Food Engineering, Article