Immobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction

OKTAY B. , DEMİR S. , Kayaman-Apohan N.

Food and Bioproducts Processing, vol.122, pp.159-168, 2020 (Journal Indexed in SCI Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 122
  • Publication Date: 2020
  • Doi Number: 10.1016/j.fbp.2020.04.010
  • Title of Journal : Food and Bioproducts Processing
  • Page Numbers: pp.159-168


The immobilization of an enzyme can improve catalytic activity, stability, and reusability of its. In this study, we investigated a new method for enzyme immobilization. Alkyne-pectinase was first immobilized on the polyethyleneimine-based cryogel via a spontaneous amino-yne click reaction under very mild conditions and then the apple juice was clarified. Amino-yne click reactions do not need any photoinitiator or catalyst, unlike other click reactions. The immobilization efficiency of the alkyne pectinase was 90%. The immobilized enzyme continued to retain 70% of its initial activity after 60 days. An improvement observed in the pH tolerance in the range of 6.5–8.0. The higher thermal tolerance of the immobilized pectinase was increased above 50 °C. Immobilized pectinase showed 100% activity at 55 °C and pH 6.5. The clarification rate of apple juice was achieved about 50% by the pectinase immobilized support.