Tomato pectinase was immobilized on agarose linked Concanavalin A by successive layering of the lectin and the enzyme. After four layers of the enzyme, the optimum effectiveness factor of 0.73 was obtained. The immobilized enzyme showed slightly higher V-max/K-m (0.4) as compared to free enzyme (0.3). The immobilized enzyme showed enhanced thermal stability at 50 degrees C, enhanced storage stability at 4 degrees C and enhanced stability during exposure to 4 M urea. Higher conversion of polygalacturonic acid at 50 degrees C by the immobilized enzyme as compared to the free enzyme was observed. The immobilized enzyme could be reused three times without any loss in activity. (c) 2005 Elsevier Inc. All rights reserved.