Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry

Table 3

Degradation rates of dry matter in fruits control, treated with free and immobilized pectin lyase (PNL) enzyme.

Fruit (10 g)	Dry weight						Increasing volume (mL)			%C
	Control		Free PNL		Immobilized PNL		Control	Free PNL	Immobilized PNL
	DW (g)	%D	DW (g)	%D	DW (g)	%D
Peach	0.188	1.9	0.177	1.8	0.169	1.7	5.0	5.5	6.5	21
Apple	0.176	1.8	0.165	1.7	0.080	0.8	6.3	6.0	8.5	15
Black plum	0.191	1.9	0.097	1	0.087	0.9	7.0	8.0	9.8	23
Black grape	0.178	1.8	0.160	1.6	0.126	1.3	8.0	8.5	9.0	14

DW: dry weight; D%: decrease rate; %C: clarification rate.