Year: 2017 | Month: December | Volume 10 | Issue 6
Improvement in Storage and Thermal Stability of Micro- structures of Amylase Entrapped in the Pectin Gel
Abstract:
Mathematical models concerning the synthesis of micro structures, having amylase entrapped in pectin gel was established with response surface methodology. Pectin concentration, pH, temperature and incubation period were selected as the process variables for optimum entrapment of amylase. Sonication and calcium ions enhanced the residual activity of particles. Pectin entrapped amylase exhibited maximum catalysis at pH 6.5 and temperature 60ËšC. The kinetics of amylase in free and micro particles form was compatible. SEM micrographs showed spherical particles with an average size of 6.9 μm. Storage stability of pectin loaded amylase was enhanced in liquid medium when compared to free enzyme.
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