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Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

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Abstract

Enzyme immobilization is becoming more widely practised in biotechnology because of the advantages that this method brings. In this study, commercial β-glucosidase for aroma released in winemaking was immobilized on diverse supports (alginate–chitin, chitosan–chitin) by using different methods. It was found that the most appropriate matrix was chitosan by adsorption and reticulation. The optimal immobilization conditions were pH 3.5, immobilization time 120 min, and concentration of cross-linker glutaraldehyde 0.25 %. Stability of the immobilized enzymes was assessed, which revealed a number of advantages, such as a lower enzyme dose required for immobilization (367 times lower than the free enzyme dose recommended by the manufacturer), high stability over time, and reusability. In vitro studies of cellobiose and in vivo studies of wine and aroma precursors isolated from grape must yielded similar outcomes with respect to enzyme hydrolysis of free and immobilized proteins.

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Acknowledgments

The authors wish to express their gratitude to Junta de Comunicades de Castilla La Mancha for funding this research, which was performed in the framework of project “Inmovilización de enzimas para su aplicaciónen la industria agroalimentaria” (Ref: 2010-COB-3763), and the International Foundation for Science, Stockholm, Sweden and the Organization for the Prohibition of Chemical Weapons, The Hague, The Netherlands, through a Grant to Héctor L. Ramirez (Grant F/3004-67).

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Authors and Affiliations

  1. Food Science and Technology, University of Castilla la Mancha (UCLM), Av. Camilo José Cela, 13071, Ciudad Real, Spain

    Sheila Romo-Sánchez, María Arévalo-Villena & Ana Briones Pérez

  2. Instituto de la Vid y el Vino de Castilla la Mancha, Carretera de Albacete s/n, 13700, Tomelloso, Spain

    Esteban García Romero

  3. Biotechnology Center, University of Matanzas, Matanzas, Cuba

    Héctor L. Ramirez

  4. Laboratory of Yeasts Biotechnology, University of Castilla la Mancha, Av. Camilo José Cela, 10, 13071, Ciudad Real, Spain

    María Arévalo-Villena

Authors
  1. Sheila Romo-Sánchez
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  2. María Arévalo-Villena
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  3. Esteban García Romero
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  4. Héctor L. Ramirez
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  5. Ana Briones Pérez
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Correspondence to María Arévalo-Villena.

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Romo-Sánchez, S., Arévalo-Villena, M., García Romero, E. et al. Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine. Food Bioprocess Technol 7, 1381–1392 (2014). https://doi.org/10.1007/s11947-013-1161-1

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