Manuscrito
Entrapment of combi-CLEAs of glycosidases in chitosan beads for aroma release in wine
Fecha
2015Institución
Resumen
Glycosidases like β-D-glucosidase (βG) and α-Larabinofuranosidase
(ARA), are enzymes used for the release of aroma in
white wines. These enzymes work sequentially and their co-immobilization
as cross-linked enzyme aggregates (combi-CLEAs) represents a simple
methodology yielding a biocatalyst with high stability and specific
activity. However, the small particle size of combi-CLEAs is still a
limitation for their application on industrial processes. To overcome
this problem, this study focused on the entrapment of combi-CLEAs of βG
and ARA in chitosan beads. The process consisted on gelation of an
admixture of chitosan and combi-CLEAs and subsequent crosslinking with
glutaraldehyde. The resulting biocatalyst beads had an average diameter
of 1.24 mm, and specific activities of 0.91 IU/g and 0.88 IU/g for βG and
ARA respectively. The biocatalyst remained fully active after 91 days of
incubation at winemaking conditions. The beads can be easily removed from
the reaction medium and reused in multiple operation cycles.