Immobilization and characterization of tannase from Penicillium rolfsii CCMB 714 and its efficiency in apple juice clarification

Abstract

In the present study a newly tannase enzyme from Penicillium rolfsii CCMB 714 was immobilized on calcium alginate and its efficiency in clarifying juice was analyzed. The efficiency of immobilization was 99.5% and the enzyme maintained an activity above 50% after 6 cycles of reuse. Immobilization of tannase enzyme changed the optimum temperature from 33 to 44 °C, and the optimum pH from 4.0 to 4.3. The immobilized tannase enzyme showed greater thermal and pH stability when compared to the free form, maintaining 80% of its activity at 50 °C and more than 50% of residual activity at all pH tested for up to 16 h. The immobilized enzyme was also resistant to almost all additives used (cations, SDS and EDTA). When tested in apple juice, the immobilized tannase efficiently clarified the juice showing the reduction of more than 70% in turbidity. Such results showing that the P. rolfsii CCMB 714 immobilized tannase was suitable to clarify apple juice and have a potential for future beverage industrial application mainly in juice processing.