Study on Preparation and Properties of Pectinase from Aspergillus niger Immobilized to Gelatin

Abstract

Abstract: Pectinase from Aspergillus niger was immobilized with gelatin and crosslinked with glutaraldehyde. The immobilization conditions and partial properties of immobilized enzyme were investigated. The results showed that pectinase activity could retain up to 45.85 % when prepared with 15% gelatin, 5% glutaraldehyde and four milligramme pectinase for one gramme gelatin. The optimum pH and optimum temperature of immobilized pectinase for the hydrolysis of pectin were determined to be pH3.4 and 55℃, respectively. And the apparent Michaelis constant of immobilized pectinase Kmapp equaled to 3.48mg/ml. The stability of immobilized enzyme to pH and temperature was much greater than of the natural enzyme. The recovery activity of the immobilized pectinase was more than 47.06% after repeated 7 times.

Key words: gelatin, pectinase, immobilization enzyme

LIN Jian-cheng,ZHU Li-hua,WAN Zhi-peng,HUANG Zhi-ming,CHEN Guo-qiang. Study on Preparation and Properties of Pectinase from Aspergillus niger Immobilized to Gelatin[J]. FOOD SCIENCE, 2006, 27(12): 315-318.

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Study on Preparation and Properties of Pectinase from Aspergillus niger Immobilized to Gelatin

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