algerian journal of environmental science and technology
Volume 5, Numéro 4, Pages 1155-1162
2019-12-30
Valorization Of Brown Algae (cystoseira Caespitosa) From Local Region In Algeria For Sodium Alginate Extraction And Their Application In The Immobilization Of Microbial Pectinases
Authors : Hachemi-benmalek N. . Nouani A. . Benchabane A .
Abstract
Sodium alginate were extracted from brown algae (Cystoseira Caespitosa) collected from Algerian Mediterranean coast. the physicochemical characteristic of sodium alginate showed that the average yield was 12% and the average molecular masse was 9000Da calculated using intrinsic viscosity data. Fourier transform infrared spectroscopy was used to characterize the extracted powder of sodium alginate, COO- and C-O-C were evident in the finger print region, the ratio of guluronic acid (G) / mannuronic acid (M) was recorded to be 0.91. This polysaccharide were used to immobilize crude pectinolytic enzymes synthesized by a strain of Aspergillus niger sp. The immobilization was carried out by dropwise introduction of alginate-enzyme mixture into a 0.2M CaCl 2 solution, by this technique, alginates shrinking in the form of spherical beads. The calcium alginate beads have been analyzed using scanning electron microscopy (SEM), observation under SEM showed that the beads have a rough surface and the enzymes were successfully included in the beads. The immobilization efficiency was about 83.9% and the immobilized enzyme could be reused in 4 cycles keeping 42,14% of its initial activity. The beads were successfully used for apple juice clarification.
Keywords
Immobilization; Alginate; Pectinolytic enzymes.
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