Pectinase immobilisation using polysaccharide aerogels

Namli S., Güven Ö., ŞÜMNÜ S. G., ÖZTOP H. M.

International Journal of Food Science and Technology, cilt.61, sa.1, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 1
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1093/ijfood/vvag101
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
  • Anahtar Kelimeler: aerogels, enzyme immobilisation, fruit juice clarification, NMR relaxometry, pectinase
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

This study explored polysaccharide-based aerogels (chitosan, alginate, chitosan/alginate hybrid) as supports for pectinase immobilisation, evaluated their performance in apple juice clarification. Immobilised enzymes showed lower maximum activity (Vmax) but stronger substrate affinity (lower Km) compared to free enzyme, with the hybrid aerogel exhibiting the best kinetic values. The optimal pH was 5 and optimal temperature 40–50 °C. Immobilisation improved enzyme tolerance to pH and temperature variations. Reusability tests showed the hybrid aerogel retained 83% activity after the second use, 31% after the fifth, outperforming chitosan and alginate aerogels. TD-NMR confirmed a more balanced water environment in the hybrid aerogel, and FTIR confirmed successful enzyme–aerogel binding. In juice trials, chitosan aerogel gave the best turbidity reduction but caused phenolic loss and colour darkening; alginate reduced soluble solids but increased turbidity. The hybrid aerogel best preserved phenolics and colour while clarifying the juice, demonstrating strong potential for food processing applications.