Abstract
The current research focuses on optimizing the immobilization of crude pectinase, produced by solid-state fermentation, onto chitin using ultrasound and glutaraldehyde as a crosslinking agent for grape juice clarification. A Box-Behnken design was used to model the effects of ultrasound time (5–15 min), ultrasound amplitude (20 – 60 %), and water-to-support ratio for ultrasound application (16−24) on immobilized crude pectinase activity and immobilization efficiency. Optimal conditions, comprising ultrasound time of 10 min, ultrasound amplitude of 20 %, and water-to-support ratio for ultrasound application of 24, yielded an immobilized crude pectinase activity of 2.19 IU/mL and 74 % immobilization efficiency. The immobilized crude pectinase showed improved kinetic properties and retained 69 % activity after three use cycles. Both free and immobilized crude pectinase enhanced juice clarity, reducing sugar, and TSS while lowering viscosity.
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