IMMOBILIZATION AND STABILIZATION OF PECTINLYASE ON SYNTHETIC-POLYMERSFOR APPLICATION IN THE BEVERAGE INDUSTRY

Fruit juice depectinization can be achieved by means of immobilized pe ctinlyase (PL, EC 4.2.2.3). PL immobilization on three synthetic polym ers, i.e. Eupergit C, Nylon 6 activated with glutaraldehyde and XAD7 a ctivated with trichlorotriazine was tested. Satisfactory activity resu lts were obtained only with activated Nylon 6 and XAD7 (110 and 335 U/ g, respectively). As the operational stability of these matrices was l ow, stabilization was performed by the structure enzyme rigidification through the subsequent cross-linking with glutaraldehyde.