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RevistaBiotechnology Reports
Año2019
Volumen24
Páginase00373
Internacional

Immobilization of pectinase on chitosan-magnetic particles: influence of particle preparation protocol on enzyme properties for fruit juice clarification

Autores:Roberto Fernandez-Lafuente
Grupos de investigación:Optimización de biocatalizadores y bioprocesos enzimáticos
Lucas Dal Magro1,5, Kelly Silva de Moura1, Betina Elys Backes1, Eliana Weber de
Menezes2, Edilson Valmir Benvenutti2, Sabrina Nicolodi3, Manuela P. Klein4, Roberto
Fernandez-Lafuente5,*, Rafael C. Rodrigues1,*
 
1Biotechnology, Bioprocess and Biocatalysis Group, Institute of Food Science and
Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O.
Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
2Laboratory of Solids and Surfaces, Institute of Chemistry, UFRGS, P.O. Box 15003, ZC
91501-970, Porto Alegre, RS, Brazil.
3Magnetism Laboratory, Institute of Physics, Federal University of Rio Grande do Sul,
P.O. Box 15051, ZC 91501-970, Porto Alegre, RS, Brazil.
4Department of Nutrition, Federal University of Health Sciences of Porto Alegre
(UFCSPA), ZC 90050-170, Porto Alegre, RS, Brazil.
5Department of Biocatalysis, ICP-CSIC, Campus UAM-CSIC, Cantoblanco, ZC 28049,
Madrid, Spain
 
Magnetic-chitosan particles were prepared following three different protocols
enabling the preparation of particles with different sizes – nano (Nano-CMag, Micro
(Micro-CMag) and Macro (Macro-CMag) – and used for pectinase immobilization and
clarification of grape, apple and orange juices. The particle size had a great effect in the
kinetic parameters, Nano-CMag biocatalyst presented the highest Vmax value (78.95 mg.
min-1), followed by Micro-CMag and Macro-CMag, with Vmax of 57.20 mg.min-1 and 46.03
mg.min-1, respectively. However, the highest thermal stability was achieved using
Macro-CMag, that was 8 and 3-times more stable than Nano-CMag and Micro-CMag
biocatalysts, respectively. Pectinase immobilized on Macro-CMag kept 85 % of its initial
activity after 25 batch cycles in orange juice clarification. These results suggested that
the chitosan magnetic biocatalysts presented great potential application as clarifying
catalysts for the fruit juice industry and the great importance of the chitosan particles
preparation on the final biocatalyst properties.

Palabras clave:chitosan; magnetic particles; pectin; pectinase; immobilization; juice clarification.
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