Biocatalysts for the wine industry entrapped on calcium alginate hydrogels

MARIO D. NINAGO; MARÍA CAROLINA MARTÍN; MERÍN MARÍA GABRIELA; MORATA VILMA; OLIVIA V. LÓPEZ; ANDRÉS E. CIOLINO; MARCELO A. VILLAR

Mar del Plata

Congreso; XVI SIMPOSIO LATINOAMERICANO DE POLÍMEROS Y XIV CONGRESO IBEROAMERICANO DE POLÍMEROS; 2018

XVI SIMPOSIO LATINOAMERICANO DE POLÍMEROS Y XIV CONGRESO IBEROAMERICANO DE POLÍMEROS

Biotechnology, together with the development of new materials, has become an economic factor that generates significant annual income. Pectinases are widely used biocatalysts in wine and juice clarification processes to reduce the turbidity of the final product. However, their industrial applications involve many problems related to recovery and reuses. The great advantage of the use of immobilized enzymes with respect to the use of free enzymes is their easy separation and multiple reuses, transforming them into commercially and industrially feasible alternatives Particularly, the entrapment of enzymes inside inert calcium alginate beads is a very effective technique due to its biocompatibility, low cost and resistance to microbial contamination