Starting from the purification of a commercial enzymatic product from A. niger, βglucosidase was isolated from collateral activities, other proteins, polysaccharides, and intermediates of Maillard reaction. The use of the enzyme in red wine increased its trans-resveratrol content by 75%, with no interference on original colour and aroma due to absence of anthocyanase, α-arabinosidase, α-rhamnosidase, and esterase activities.
RUOLO DI β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI
BARBAGALLO, Riccardo Nunzio;
2007-01-01
Abstract
Starting from the purification of a commercial enzymatic product from A. niger, βglucosidase was isolated from collateral activities, other proteins, polysaccharides, and intermediates of Maillard reaction. The use of the enzyme in red wine increased its trans-resveratrol content by 75%, with no interference on original colour and aroma due to absence of anthocyanase, α-arabinosidase, α-rhamnosidase, and esterase activities.File in questo prodotto:
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