Effects of Mango Pectin Concentration on the Calcium Pectate Bead Properties and on the Cell Leakage of Yeast (Saccharomyces cerevisiae) Immobilized by Entrapment Technique
DOI:
https://doi.org/10.32871/rmrj2412.01.04Keywords:
calcium pectate beads, cell leakage, immobilization, mango pectin, yeast entrapmentAbstract
Immobilized yeast cells have advantages for use in industries due to their stability, viability, and productivity. As a support material, pectin is suitable because of its stability, strong mechanical attributes, and favorable absorption properties. In this study, the influence of mango pectin concentration on the CP bead characteristics and the leakage of immobilized yeast cells were determined. Results have indicated that yeast cells can be immobilized using low-methoxyl pectin (LMP) from mango peels via entrapment technique. Pectin concentration did not affect the size (3.0323 to 3.4315 mm) of the CP beads. Only 5% and 7% (w/v) pectin concentrations produced spherical beads (SF<0.05). Increasing the pectin concentration from 3% to 7% (w/v) resulted in a 36.21% decrease in swelling ratio for CP beads with yeast. The pectin concentration significantly affects the cell leakage (p-value<0.05). The results further indicate the feasibility of using locally available materials as a matrix for immobilization.
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