Beta-Glucosidase (EC 3.2.1.21) (beta-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. beta-G from Aspergillus niger mould was tested as a crude and purified enzyme, and compared with the same enzyme from Saccharomyces cerevisiae yeast. Specific purification served to eliminate collateral enzyme activities so that beta-G could be used simply and economically. Aspergillus niger beta-G produced trans-resveratrol increases of up to 75%, with no change in physico-chemical properties and bouquet, and an increase in health and nutritional properties. S. cerevisiae beta-G raised free-terpenol levels, but impaired wine colour due to anthocyanase activity.
INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING β-GLUCOSIDASE FROM VARIOUS SOURCES
PALMERI, ROSA;BARBAGALLO, Riccardo Nunzio;
2008-01-01
Abstract
Beta-Glucosidase (EC 3.2.1.21) (beta-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. beta-G from Aspergillus niger mould was tested as a crude and purified enzyme, and compared with the same enzyme from Saccharomyces cerevisiae yeast. Specific purification served to eliminate collateral enzyme activities so that beta-G could be used simply and economically. Aspergillus niger beta-G produced trans-resveratrol increases of up to 75%, with no change in physico-chemical properties and bouquet, and an increase in health and nutritional properties. S. cerevisiae beta-G raised free-terpenol levels, but impaired wine colour due to anthocyanase activity.| File | Dimensione | Formato | |
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2008 - Resveratrolo (Food Chemistry).pdf
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