Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

被引：39
|
作者：
Romo-Sanchez, Sheila [1 ]
Arevalo-Villena, Maria [1 ,4 ]
Garcia Romero, Esteban [2 ]
Ramirez, Hector L. [3 ]
Briones Perez, Ana [1 ]
机构：
[1] Univ Castilla La Mancha, E-13071 Ciudad Real, Spain
[2] Inst Vid & Vino Castilla la Mancha, Tomelloso 13700, Spain
[3] Univ Matanzas, Ctr Biotechnol, Matanzas, Cuba
[4] Univ Castilla La Mancha, Lab Yeasts Biotechnol, E-13071 Ciudad Real, Spain
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2014年 / 7卷 / 05期
关键词：
beta-Glucosidase; Immobilization; Chitosan; Adsorption; Reticulation; Aroma precursors; COMMERCIAL PREPARATION; INVERTASE; CHITIN; STABILIZATION; OPTIMIZATION; PECTINLYASE; HYDROLYSIS; GLYCOSIDES; STABILITY; SUPPORT;
D O I：
10.1007/s11947-013-1161-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Enzyme immobilization is becoming more widely practised in biotechnology because of the advantages that this method brings. In this study, commercial beta-glucosidase for aroma released in winemaking was immobilized on diverse supports (alginate-chitin, chitosan-chitin) by using different methods. It was found that the most appropriate matrix was chitosan by adsorption and reticulation. The optimal immobilization conditions were pH 3.5, immobilization time 120 min, and concentration of cross-linker glutaraldehyde 0.25 %. Stability of the immobilized enzymes was assessed, which revealed a number of advantages, such as a lower enzyme dose required for immobilization (367 times lower than the free enzyme dose recommended by the manufacturer), high stability over time, and reusability. In vitro studies of cellobiose and in vivo studies of wine and aroma precursors isolated from grape must yielded similar outcomes with respect to enzyme hydrolysis of free and immobilized proteins.
引用
收藏
页码：1381 / 1392
页数：12
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