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Production of combi-CLEAs of glycosidases utilized for aroma enhancement in wine

Paper ID Volume ID Publish Year Pages File Format Full-Text
18949 43037 2015 6 PDF Available
Title
Production of combi-CLEAs of glycosidases utilized for aroma enhancement in wine
Abstract

•Glycosidases that act sequentially for enhancing wine aroma were co-immobilized.•A methodology for combi-CLEA of glycosidases was developed.•Impact of glutaraldehyde and BSA concentration in combi-CLEA performance was analyzed.•High immobilization yields were obtained after selecting immobilization conditions.•Stability at winemaking conditions was significantly higher after immobilization.

Glycosidases are frequently used in winemaking to liberate glycosidically bound aroma compounds. Since most of the glycosidases used for diglycoside hydrolysis act sequentially, their co-immobilization is an attractive alternative from a technical and economical perspective. The enzymes α-l-arabinosidase (ARA) and β-d-glucosidase (βG) from the preparation Rapidase®AR2000 were co-immobilized in CLEAs (combi-CLEAs), evaluating the effect of bovine serum albumin (BSA) addition and the concentration of glutaraldehyde (Glu) on enzyme immobilization yield and expressed activity. Combi-CLEAs prepared with a Glu to Rapidase protein mass ratio of 0.053 and BSA to Rapidase protein mass ratios of 1, 0.33, and 0.2 were selected, evaluating their stability at simulated winemaking conditions: 25 °C, pH 3.5, and 10% (v/v) of ethanol. All combi-CLEAs were more stable than the soluble enzymes, the best result being obtained at a BSA to Rapidase protein mass ratio of 0.33. Half-lives of βG and ARA in combi-CLEAs were 43.9 and 54.9 days, respectively, whereas in the case of the soluble enzymes were only 1.3 and 6.2 days, respectively. Immobilization yields were 79.1 and 47.1% in terms of βG and ARA activity, respectively. Combi-CLEAs of glycosidases are technologically relevant robust biocatalysts for their application as aroma enhancers in winemaking.

Keywords
Glycosidases; Immobilization; Cross-linked enzyme aggregates; Stabilization; Wine; Aroma
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Production of combi-CLEAs of glycosidases utilized for aroma enhancement in wine
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 555–560
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us