Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine

摘要: Increasing attention has been recently paid to the development of nanocomposite materials for food application as new tool enhance mechanical and thermal properties polymers. In this study, novel chitosan–clay films were produced carriers covalent immobilization papain, by using a fixed amount chitosan (1% w/v) food-grade activated montmorillonite (Optigel, OPT) or high-purity unmodified (SMP), in four different weight percentages with respect (i.e., 20, 30, 50, 70% w/w). Both nanoclays (OPT SMP) improved obtained nanocomposites, OPT showed highest Young modulus resistance (σmax). The nanocomposites used which was preliminarily characterized model wine towards synthetic substrate, showing efficiency release reaction product when it bound on OPT-30 OPT-50 films. Finally, latter biocatalyst (papain film) applied protein stabilization two unfined white wines, efficiently reduced both haze potential content.