Kinetic Characterization and Effect of Immobilized Thermostable β-Glucosidase in Alginate Gel Beads on Sugarcane Juice

Table 1

Effect of free and immobilized enzyme on physicochemical properties of sugarcane juice.

Type of juice	Reducing sugar (g/L)	Density (g/mL)	Viscosity (centipoise)
Untreated juice	6.348	1.065	2.009
Treated with free 𝛽-glucosidase	9.438	1.066	1.351
Treated with immobilized 𝛽-glucosidase	8.134	1.06	1.449