Ho, Yik Jeng (2018) Sweet potato juice clarification by immobilized pectinase on sodium alginate-cellulose nanoparticles. [Project Paper] (Submitted)
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Abstract
Sweet potato juice is the 7th most important food crop in the world. It is rich in vitamins, minerals, fibre, and antioxidants. However, its appearance is not appealing due to its turbidity. Thus, clarification of sweet potato juice is needed. Pectinase was used to clarify sweet potato juice by breaking down the pectin in sweet potato juice which can lead to agglomeration of cloud particle. Yet, pectinase cannot be recycled, only can be used once which makes the clarification of sweet potato juice to be very expensive. Thus, in this research, pectinase from Aspergillus aculeatus was immobilized separately on the surface of sodium alginate with/without cellulose nanoparticle. The method of immobilization used was entrapment technique using sodium alginate and cellulose nanoparticle as supports. 85.3% of pectinase was immobilized onto sodium alginate and had a recovery activity of 60. 7%. 49.5% of pectinase was immobilized onto sodium alginate-cellulose nanoparticle and had a recovery activity of 69.0%. The strength of immobilized pectinase with cellulose nanoparticle is stronger than that without cellulose nanoparticle which are 20.97 N and 15.24 N respectively. The clarification of sweet potato juice by using immobilized pectinase with and without cellulose nanoparticle showed 26.9% and 78% in reduction of turbidity. The relative activity of immobilized pectinase with and without cellulose nanoparticle after 6 cycles of reactions are 54.3% and 33.3% respectively.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms Siti Mariam Giman |
| Date Deposited: | 18 Nov 2025 03:00 |
| Last Modified: | 18 Nov 2025 03:00 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2596 |
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