Immobilization of pectin degrading enzyme from Bacillus lichernformis KIBGE IB-21 using agar-agar as a support

Pectinase from Bacillus lichemformis KIBGE IB-21 was immobilized in agar-agar matrix using entrapment technique. Effect of different concentrations of agar-agar on pectinase immobilization was investigated and it was found that maximum immobilization was achieved at 3.0% agar-agar with 80% enzyme activity. After immobilization, the optimum temperature of enzyme increased from 45 to 50 C and reaction time from 5 to 10 minutes as compared to free enzyme. Due to the limited diffusion of high molecular weight substrate, K-m of immobilized enzyme slightly increased from 1.017 to 1.055 mg ml(-1), while V-max, decreased from 23,800 to 19,392 mu M min(-1) as compared to free enzyme. After 120 h entrapped pectinase retained their activity up to 82% and 71% at 30 degrees C and 40 degrees C, respectively. The entrapped pectinase showed activity until 10th cycle and maintain 69.21% activity even after third cycle. (C) 2013 Elsevier Ltd. All rights reserved.