Alkaline phosphatase immobilization on spherical pectin gel particles

Abstract

Spherical gel particles from apple pectin and amidated citrus pectin with a low degree of methyl esterification were obtained by ionotropic gelation in the presence of calcium ions. A commercial preparation of alkaline phosphatase from bovine intestinal mucosa was used for enzyme immobilization by physical adsorption on pectin particles and by incorporation into a hydrogel. Alkaline phosphatase immobilized on pectin gels retained 21–55% of the initial activity. Release of the immobilized enzyme from the gel particles into solutions modeling the physiological conditions in different parts of the gastrointestinal tract was investigated. Alkaline phosphatase desorbed from pectin particles was shown to dephosphorylate bacterial lipopolysaccharide.