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

Food and Bioproducts Processing, ISSN: 0960-3085, Vol: 94, Page: 555-560
2015
  • 30
    Citations
  • 0
    Usage
  • 52
    Captures
  • 1
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    30
    • Citation Indexes
      30
  • Captures
    52
  • Mentions
    1
    • Blog Mentions
      1
      • Blog
        1

Article Description

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.

Bibliographic Details

Katherine Ahumada; Paulina Urrutia; Andrés Illanes; Lorena Wilson

Elsevier BV

Biochemistry, Genetics and Molecular Biology; Agricultural and Biological Sciences; Chemical Engineering

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