Pectinase enzymes play a vital role in food and biotechnology industries. However, their direct use often leads to limitations in reusability, stability, and cost-effectiveness. To address these issues, this study focuses on the immobilization of commercial pectinase using a polyvinyl alcohol (PVA) and sodium alginate matrix, aiming to enhance its operational efficiency, stability, and reusability. The immobilized pectinase was synthesized by entrapping the enzyme in a PVA–alginate hydrogel network through ionic and borate cross linking using calcium chloride and boric acid. The resulting beads were spherical, stable, and visually uniform, indicating successful immobilization. The immobilized enzyme was systematically characterized to evaluate its activity under different conditions of pH (3–8), temperature (20–70°C), and incubation time (10–60 min). Furthermore, the study assessed storage stability over 8 days and reusability over six successive cycles. The optimal activity of the immobilized enzyme was observed at pH 5.0 and 50°C, with a peak activity at 40 min of incubation. Storage studies revealed over 80% residual activity after 8 days at 4°C, while reusability tests showed retention of over 65% activity after six cycles. These findings demonstrate that PVA–alginate-immobilized pectinase exhibits significant stability and operational reusability, making it suitable for industrial applications. The sustainable immobilization approach presented in this study contributes to enzyme cost reduction, improved efficiency, and eco-friendly bioprocessing.
