Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor
- Autores
- Cid, Alicia Graciela; Daz, Mirta Elizabeth; Von Ellenrieder, Guillermo Rodolfo
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
Fil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina - Materia
-
Glycosidases
Inhibition
Stability
Membrane Reactor
Wine Aroma - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/7754
Ver los metadatos del registro completo
id |
CONICETDig_00a0cfc6409079a9e8b8ec67969a1d5e |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/7754 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
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 Técnicas2025-09-29T09:57:40Zoai: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:34982025-09-29 09:57:41.162CONICET 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 |
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 |
topic |
Glycosidases Inhibition Stability Membrane Reactor Wine Aroma |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina Fil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina |
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 |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
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 |
_version_ |
1844613724063662080 |
score |
13.070432 |