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Segura Ceniceros E. P., Ilyina A., Contreras Esquivel J. C., Rodríguez Menchaca D., Flores Espinoza J. C., Montes Rodríguez O. E.
Entrapment of enzymes in natural polymer
extracted from residue of food industry: preparation methods, partial
characterisation and possible application
Abstract
Method for pectin extraction from residue of
passion fruit (Passiflora edulis,
maracuyá) from juice industry was developed. By means of viscosity
measurements molecular weight of obtained biopolymer was determined. Using 1
and 2% solutions, this natural polymer was applied for preparation of films.
The mechanical test was done to characterize the resistance of these membranes
to puncture. The measured force was 101 g/mm. The tests performed on CD1 mice demonstrated that subcutaneous
application of 1 and 2 % pectin solution and application of obtained films in
linear surgical wounds did not cause inflammation or other negative secondary
effects. Therefore, it was proposed to use this polymer like support for papain
immobilization. The enzymes were active after their immobilization and after
more than 6 months of storage at 4oC.
Copyright (C) Chemistry Dept., Moscow State University, 2002
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