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Vegetos

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.


RESEARCH ARTICLE
A SOCIETY FOR PLANT RESEARCH PUBLICATION

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.




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