A review on pectinase properties, application in juice clarification, and membranes as immobilization support

Pectic substances cause haziness and high viscosity of fruit juices. Pectinase enzymes are biological compounds that degrade pectic compounds. Nontoxicity and ecofriendly nature make pectinases excellent biocatalysts for juice clarification. However, the poor stability and nonreusability of pectinases trim down the effectiveness of the operation. The immobilization techniques have gained the attention of researchers as it augments the properties of the enzymes. Literature has reported the stability improvement of enzymes like lipase, laccase, hydrogen peroxidase, and cellulase upon immobilization on the membrane. However, only a few research articles divulge pectinase immobilization using a membrane. The catalysis-separation synergy of membrane-reactor has put indelible imprints in industrial applications. Immobilization of pectinase on the membrane can enhance its performance in juice processing. This review delineates the importance of physicochemical and kinematic properties of pectinases relating to the juice processing parameters. It also includes the influence of metal-ion cofactors on enzymes' activity. Considering the support and catalytic-separation facets of the membrane, the prediction of the membrane as support for pectinase immobilization has also been carried out.

Automated summary

Pectinase enzymes are biological compounds that degrade pectic compounds in fruit juices, making them excellent biocatalysts for juice clarification. However, the poor stability and nonreusability of pectinases limit their effectiveness. Immobilization techniques, particularly using membranes, have been shown to enhance the performance of enzymes. This review highlights the importance of physicochemical properties and kinematic properties of pectinases in relation to juice processing parameters and discusses the potential of membrane immobilization as a support for pectinase.