Effects of Mango Pectin Concentration on the Calcium Pectate Bead Properties and on the Cell Leakage of Yeast (Saccharomyces cerevisiae) Immobilized by Entrapment Technique

Q4 Multidisciplinary

Recoletos Multidisciplinary Research Journal Pub Date : 2024-05-02 DOI:10.32871/rmrj2412.01.04

Andrio Alinsug, Chenry Obiedo, Jahzeel Li Padogdog, Camila Flor Y. Lobarbio

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Abstract

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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芒果果胶浓度对果胶酸钙珠特性以及对采用包埋技术固定的酵母（酿酒酵母）细胞渗漏的影响

固定化酵母细胞因其稳定性、存活率和生产率而在工业应用中具有优势。果胶因其稳定性、较强的机械属性和良好的吸收特性而适合作为支撑材料。本研究测定了芒果果胶浓度对 CP 珠特性和固定化酵母细胞渗漏的影响。结果表明，使用芒果皮中的低甲氧基果胶（LMP）可通过夹持技术固定酵母细胞。果胶浓度不会影响 CP 珠的大小（3.0323 至 3.4315 毫米）。只有浓度为 5%和 7%（w/v）的果胶能产生球形珠子（SF<0.05）。果胶浓度从 3% 提高到 7%（w/v）后，含酵母的氯化石蜡珠的膨胀率降低了 36.21%。果胶浓度对细胞渗漏有明显影响（p 值<0.05）。结果进一步表明，使用当地可获得的材料作为固定基质是可行的。

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