Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/47478
Title: | Study of two different immobilized acid proteases for wine application | Authors: | Liburdi, Katia Benucci, Ilaria Esti, Marco |
Journal: | FOOD BIOTECHNOLOGY | Issue Date: | 2010 | Abstract: | This study compares the hydrolytic efficiency in model wine (pH 3.2 tartaric acid buffer with 12% v/v ethanol) of two immobilized enzymes. Food-grade acid proteases (from Aspergillus saitoi and stem bromelain) were covalently immobilized on two solid supports, aminopropyl controlled pore glass beads and Eupergit®C. The effects of pore diameter, immobilization procedure, and protein properties on the activity of biocatalysts were evaluated to determine the feasibility of immobilized proteases in wine. The results expressed in terms of yield of immobilized enzyme, enzyme activity, and kinetic parameters (Vmax and Km) demonstrated that the best performance of both proteases was when immobilized in Eupergit®C. © Taylor & Francis Group, LLC. |
URI: | http://hdl.handle.net/2067/47478 | ISSN: | 0890-5436 | DOI: | 10.1080/08905436.2010.507158 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International |
Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Study_of_Two_Different_immobilized_proteases_for_wine_application.pdf | 199.59 kB | Adobe PDF | View/Open |
SCOPUSTM
Citations
10
6
Last Week
0
0
Last month
0
0
checked on Apr 17, 2024
Page view(s)
89
Last Week
0
0
Last month
1
1
checked on Apr 24, 2024
Download(s)
30
checked on Apr 24, 2024
Google ScholarTM
Check
Altmetric
This item is licensed under a Creative Commons License