Immobilization of pectinase on nata de coco for guava juice clarification

Zahari, Nurul Azira (2017) Immobilization of pectinase on nata de coco for guava juice clarification. [Project Paper] (Submitted)

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Abstract

In this research, pectinase was immobilized onto Nata de Coco which is known as bacterial cellulose that have properties as plant cellulose. The commercial pectinase Pectinex Ultra SP-L enzyme was immobilized onto Nata de Coco through covalent bonding immobilization by using of 1, 10-diaminodecane as the spacer arm and glutaraldehyde as ligand. Enzyme loading onto the support was analysed by using UV/VIS Spectrophotometer and the enzymatic activity of producing galacturonic acids was analysed by titration with NaOH. Based on covalent immobilization of pectinase onto Nata de Coco support resulted about 55.32% of enzyme loading with 62.78% of enzyme activity. Then, the reusability of immobilized pectinase was also analysed by using same immobilized pectinase for 6 cycles of reaction and the product was tested by titration method, resulted in more than 60% activity retained. Besides that, surface morphology of Nata de Coco were evaluated. The morphological study was carried out by using Scanning Electron Microscopy (SEM), the different surface morphology of Nata de Coco before and after immobilization was obtained. The immobilized pectinase also show reduction of turbidity of Guava juice is more than 50% after 1 hour. The results indicate that Nata de Coco has potential to be applied as a support for enzyme immobilization.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	03 Nov 2022 01:10
Last Modified:	10 Nov 2022 07:41
URI:	http://psaspb.upm.edu.my/id/eprint/553

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