PECTINLYASE IMMOBILIZATION ON POLYAMIDES FOR APPLICATION IN THE FOOD-PROCESSING INDUSTRY

The study concerns the immobilization of a pectinlyase (PL, EC 4.2.2.3 ) purified by means of a commercial enzyme for its possible applicatio ns in fruit juice and beverage processing. Results previously obtained were improved by employing polyamides, i.e. nylon 6 and nylon 11, act ivated by easy to perform and inexpensive methods such as direct activ ation with glutaraldehyde and alkylation with dimethylsulphate followe d by treatment with amines and glutaraldehyde. The nylon 6 activated w ith glutaraldehyde gave an activity of the immobilized PL of about 200 U g-1 (at optimum pH) and a half-life of about 190 h (at pH 3.3 and 2 5-degrees-C).