TY - JOUR
T1 - Immobilized Endo-β-glucosidase Enriches Flavor of Wine and Passion Fruit Juice
AU - Shoseyov, Oded
AU - Bravdo, Ben Ami
AU - Siegel, Dan
AU - Shoseyov, Lisa
AU - Goldman, Alexander
AU - Cohen, Shlomo
AU - Ikan, Raphael
PY - 1990/6
Y1 - 1990/6
N2 - Aspergillus niger endo-β-glucosidase was immobilized to acrylic beads as well as to corn stover cellulose particles. The efficiency of the immobilization at pH 6.5 to the acrylic beads, with respect to activity, was higher than that to the cellulose but still low (10%). However, higher immobilization efficiency for cellulose (30%) was achieved at pH 4.5. The thermal stability of the enzyme was improved by its immobilization in both methods. Free and immobilized endo-β-glucosidases were used to treat Muscat Roy wine and passion fruit juice (pH 2.45). GC-MS analysis as well as sensory evaluation indicated a significant increase in flavor compounds, monoterpene alcohols, and linalool oxides in the wine and linalool, benzyl alcohol, and benzaldehyde in the passion fruit juice. The precursor of the benzaldehyde is a cyanogenic glycoside as evident from the evolution of cyanide followed by the enzymatic treatment.
AB - Aspergillus niger endo-β-glucosidase was immobilized to acrylic beads as well as to corn stover cellulose particles. The efficiency of the immobilization at pH 6.5 to the acrylic beads, with respect to activity, was higher than that to the cellulose but still low (10%). However, higher immobilization efficiency for cellulose (30%) was achieved at pH 4.5. The thermal stability of the enzyme was improved by its immobilization in both methods. Free and immobilized endo-β-glucosidases were used to treat Muscat Roy wine and passion fruit juice (pH 2.45). GC-MS analysis as well as sensory evaluation indicated a significant increase in flavor compounds, monoterpene alcohols, and linalool oxides in the wine and linalool, benzyl alcohol, and benzaldehyde in the passion fruit juice. The precursor of the benzaldehyde is a cyanogenic glycoside as evident from the evolution of cyanide followed by the enzymatic treatment.
UR - http://www.scopus.com/inward/record.url?scp=0007607101&partnerID=8YFLogxK
U2 - 10.1021/jf00096a019
DO - 10.1021/jf00096a019
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AN - SCOPUS:0007607101
SN - 0021-8561
VL - 38
SP - 1387
EP - 1390
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 6
ER -