Immobilization of pectinases into calcium alginate microspheres for fruit juice application
Abstract
In this study, polygalacturonase (PG) was immobilized in calcium alginate microspheres prepared using endogenous emulsification method and its application in apple juice clarification was evaluated. Preparation conditions of calcium alginate microspheres prepared by endogenous emulsification were optimized, additionally, the formed microspheres were characterized. Under optimal conditions, microspheres with the particle size of 38.0 ± 0.2 μm...
Paper Details
Title
Immobilization of pectinases into calcium alginate microspheres for fruit juice application
Published Date
Apr 1, 2019
Journal
Volume
89
Pages
691 - 699
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