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Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

Paper ID Volume ID Publish Year Pages File Format Full-Text
19520 43073 2010 7 PDF Available
Title
Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage
Abstract

β-Glucosidase was effectively immobilized on alginate by the method of crosslinking–entrapment–crosslinking. After optimization of the immobilized conditions, the activity recovery of immobilized β-glucosidase achieved to 46.0%. The properties of immobilized β-glucosidase were investigated. Its optimum temperature was determined to be 45 °C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH did not change. The thermal and pH stabilities of immobilized β-glucosidase increased to some degree. The Km value for immobilized β-glucosidase was estimated to be 1.97 × 10−3 mol/L. The immobilized β-glucosidase was also applied to treat the tea beverage to investigate its aroma-increasing effect. The results showed that after treated with immobilized β-glucosidase, the total amount of essential oil in green tea, oolong tea and black tea increased by 20.69%, 10.30% and 6.79%, respectively. The storage stability and reusability of the immobilized β-glucosidase were improved significantly, with 73.3% activity retention after stored for 42 days and 93.6% residual activity after repeatedly used for 50 times.

Keywords
Immobilization; β-Glucosidase; Tea beverage; Aroma-increasing
First Page Preview
Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 83–89
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering