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Journal: Vegetos- An International Journal of Plant Research

Article DOI :
Year :2011, Volume : 24, Issue :2
First page : (202) Last page : (207)
Print ISSN : 0970-4078. Online ISSN : 2229-4473.


Kinetic studies on degradation of pectin in synthetic pectin solutions using immobilized pectinase enzyme

Vani M. Mukunda, Narasu M. Lakshmi1, Rao D. G.2, Mohd Abdul Bari3, Singh Jyoti Kiran4,*

Department of Chemical Engineering, Anurag Group of Institution, Venkatapur (V), Ghatkesar (M), Hyderabad-501301 (India)
1Department of Biotechnology, Jawaharlal Nehru Technological University, Hyderabad-500085 (India)
2Caledonian College of Engineering, Muscat (Sultanate of Oman)
3Department of Pharmacy, Lalitha College of Pharmacy, Hyderabad-501301 (India)
4Department of Food Technology, College of Technology, Osmania University, Hyderabad-500007

* Corresponding author email: jyotikiran64@yahoo.com

The degradation of synthetic pectin solution was studied in a batch reactor using commercial pectinase CCM. Pectinase was immobilized with sodium alginate using glutaraldehyde as a coupling agent. The activity of pectolyic enzymes was measured by the reduction in viscosity of synthetic pectin solutions. The studies were made at pH 4.5 and 25°C. The pectin degradation was adequately represented by the Michaelis-Menten kinetics. Michaelis-Menten constant, Km and Maximum reaction rate, Vmax for the immobilized enzyme were found to be 3.579 pectin% (w/v) and 0.00296 pectin% (w/v)/sec respectively. The temperature dependence was assessed by Arrhenius law and the activation energy was found to be10.08 kcal/gmol. The differential rate data following Michaelis-Menten kinetics in a batch reactor was integrated numerically using Euler's Integration algorithm and the percentage deviation was found to be only 0.39% during the initial stages. The present experimental work shows the application of fall in viscosity in pectin solution as a means of pectin degradation for data processing.