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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.
Moscow University Chemistry Bulletin.
2003, Vol. 44, No. 1, P. 84
   

Copyright (C) Chemistry Dept., Moscow State University, 2002
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