PREPARATION AND CHARACTERIZATION OF AN IMMOBILIZED ENOLOGICAL PECTINASE ON AGAR-ALGINATE BEADS

MARTÍN, M. C.; GORRI DELLÓLIO, GERMÁN ARIEL; VILLAR, M.A.; MORATA DE AMBROSINI, V.I.; LÓPEZ, O.V.; NINAGO, M. D.

Bento Gonçalves, Rio Grande do Sul

Congreso; XV Congresso Brasileiro de Polímeros; 2019

Associação Brasileira de Polímeros, ABPol

A commercial enological pectinase was immobilized on agar-sodium alginate hydrogel beads via external gelation technique. The obtained biocatalyst was characterized by Fourier Transform Infrared Spectroscopy, confirming the presence of absorption bands associated with amino groups present in the enzyme. Mechanical performance of beads was followed by Texture Profile Analysis and it was demonstrated that agar-alginate beads exhibited hardness 3.8 times higher than agar beads. Enzymatic activity of the immobilized pectinase prepared under the optimal conditions reached 0.592 ± 0.041 U/g beads. Reusability studies indicated that the immobilized pectinase retained 61% of its initial activity after six successive cycles. Due to these good properties, the immobilized pectinase synthetized in this work may find application in clarification process of winemaking.