Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor

Enzyme activity and stability in a membrane reactor for wine aroma enhancement could be higher than when the enzyme is present in a free state since the catalyst would only be in contact with the low molecular weight components of this beverage. To test this hypothesis, the activity and stability of...

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Autores: Cid, Alicia Graciela, Daz, Mirta Elizabeth, Von Ellenrieder, Guillermo Rodolfo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/7754
Acceso en línea:http://hdl.handle.net/11336/7754
Access Level:acceso abierto
Palabra clave:Glycosidases
Inhibition
Stability
Membrane Reactor
Wine Aroma
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
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repository_id_str
spelling Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber ReactorCid, Alicia GracielaDaz, Mirta ElizabethVon Ellenrieder, Guillermo RodolfoGlycosidasesInhibitionStabilityMembrane ReactorWine Aromahttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Enzyme activity and stability in a membrane reactor for wine aroma enhancement could be higher than when the enzyme is present in a free state since the catalyst would only be in contact with the low molecular weight components of this beverage. To test this hypothesis, the activity and stability of two commercial β-glucosidases were measured in the presence of Tannat wine and of its low molecular weight (MW) fraction (< 10 kDa) obtained by ultrafiltration. The relative activities of Endozym Rouge and Endozym β-split β-glucosidase were higher in this fraction (3.8 % and 7.6 %, respectively) than in the whole wine (0.9 % and 5.6 %, respectively). Both enzymes were also more stable in the low MW fraction. Endozym β-split β-glucosidase retained about 75 % of its initial activity after 14 days in the low MW fraction, as contrasted with only 37.5 % in the wine. The ability of Endozym Rouge β-glucosidase to hydrolyze the synthetic substrate p-nitrophenylglucoside was examined in a simple batch membrane reactor. A rate of hydrolysis comparable to that obtained with the free Endozym Rouge β-glucosidase was reached. Finally, Endozym β-split β-glucosidase was used to hydrolyze the synthetic substrate in a hollow fiber membrane reactor and a substrate conversion near 58 % was achieved.Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); ArgentinaFil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); ArgentinaFil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/7754Cid, Alicia Graciela; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 52; 3; 3-2014; 334-3411330-98621334-2606enginfo:eu-repo/semantics/altIdentifier/url/http://hrcak.srce.hr/126181info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:51:59Zoai:ri.conicet.gov.ar:11336/7754instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:52:00.213CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
title Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
spellingShingle Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
Cid, Alicia Graciela
Glycosidases
Inhibition
Stability
Membrane Reactor
Wine Aroma
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
title_short Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
title_full Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
title_fullStr Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
title_full_unstemmed Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
title_sort Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
dc.creator.none.fl_str_mv Cid, Alicia Graciela
Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author Cid, Alicia Graciela
author_facet Cid, Alicia Graciela
Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author_role author
author2 Daz, Mirta Elizabeth
Von Ellenrieder, Guillermo Rodolfo
author2_role author
author
dc.subject.none.fl_str_mv Glycosidases
Inhibition
Stability
Membrane Reactor
Wine Aroma
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
topic Glycosidases
Inhibition
Stability
Membrane Reactor
Wine Aroma
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
description Enzyme activity and stability in a membrane reactor for wine aroma enhancement could be higher than when the enzyme is present in a free state since the catalyst would only be in contact with the low molecular weight components of this beverage. To test this hypothesis, the activity and stability of two commercial β-glucosidases were measured in the presence of Tannat wine and of its low molecular weight (MW) fraction (< 10 kDa) obtained by ultrafiltration. The relative activities of Endozym Rouge and Endozym β-split β-glucosidase were higher in this fraction (3.8 % and 7.6 %, respectively) than in the whole wine (0.9 % and 5.6 %, respectively). Both enzymes were also more stable in the low MW fraction. Endozym β-split β-glucosidase retained about 75 % of its initial activity after 14 days in the low MW fraction, as contrasted with only 37.5 % in the wine. The ability of Endozym Rouge β-glucosidase to hydrolyze the synthetic substrate p-nitrophenylglucoside was examined in a simple batch membrane reactor. A rate of hydrolysis comparable to that obtained with the free Endozym Rouge β-glucosidase was reached. Finally, Endozym β-split β-glucosidase was used to hydrolyze the synthetic substrate in a hollow fiber membrane reactor and a substrate conversion near 58 % was achieved.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/7754
Cid, Alicia Graciela; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 52; 3; 3-2014; 334-341
1330-9862
1334-2606
url http://hdl.handle.net/11336/7754
identifier_str_mv Cid, Alicia Graciela; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo; Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 52; 3; 3-2014; 334-341
1330-9862
1334-2606
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://hrcak.srce.hr/126181
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15.811543

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