Beschreibung:
<jats:title>Summary</jats:title><jats:p>In this study, for the first time, the use of polyvinyl alcohol gel in the form of LentiKats<jats:sup>®</jats:sup> to immobilise pectinase was investigated and its application in fruit juice clarification was evaluated. Six pectolytic enzymes were tested for their polygalacturonase (<jats:styled-content style="fixed-case">PG</jats:styled-content>) and pectin lyase (<jats:styled-content style="fixed-case">PL</jats:styled-content>) activities. Panzyme Yield<jats:styled-content style="fixed-case">MASH</jats:styled-content> and Panzyme Smash <jats:styled-content style="fixed-case">XXL</jats:styled-content> exhibited maximum <jats:styled-content style="fixed-case">PG</jats:styled-content> and <jats:styled-content style="fixed-case">PL</jats:styled-content> activity, respectively (<jats:italic>P </jats:italic>< 0.05), in free and immobilised forms. The immobilised enzymes revealed a good adaptability to an acidic solution like fruit juice. Moreover, the immobilised Panzyme Yield<jats:styled-content style="fixed-case">MASH</jats:styled-content> and Panzyme Smash <jats:styled-content style="fixed-case">XXL</jats:styled-content> retained about 60% and 74% residual activity, respectively, in the second cycle and more than 30% during the third cycle. After that, both immobilised enzymes retained about 20% of their initial activity after repeating eight times without a significant decrease in the observed activity. The best result in terms of turbidity reduction was obtained in apple juice with immobilised Panzyme Yield<jats:styled-content style="fixed-case">MASH</jats:styled-content> (about 80%), and the same % of turbidity reduction was successfully retained in the two following uses.</jats:p>