Stabilization of pectinase enzyme by immobilization on magnetic nanoparticle coated with alginate and carboxymethyl cellulose

Enzymatic processes have been implemented in a broad range of industries in recent decades because they are specific, fast in action and often save raw materials, energy and chemicals. Pectinases are important industrial bacterial enzymes that are used in various industries such as fruit juice extraction, vegetable puree production, wastewater treatment, pharmaceuticals and biomass hydrolysis. Nowadays, pectinases are very important in science and industry. However, the use of enzymes is usually associated with disadvantages such as sensitivity to process conditions, low stability or tendency to be inhibited by high concentrations of reactants. Therefore, enzyme technology tries to improve the performance of this enzyme. In this article, we deal with the stabilization of pectinase enzyme on magnetic nanoparticles that coated with alginate and carboxymethyl cellulose for its stability. We also compare its performance with the free enzyme in different physiological conditions such as pH and temperature.

کلیدواژه ها:

pectinase ، stabilization ، immobilization ، magnetic nanoparticle