Evaluation of pectolytic activities of enological interest in industrial enzyme preparations
| ISSN: |
1431-4630
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| Keywords: |
Key words Enzymes ; Enology ; Enzyme preparations ; Pectolytic activity
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| Source: |
Springer Online Journal Archives 1860-2000
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Abstract The purpose of this research was to determine the activity of several pectolytic enzymes, such as pectin methyl esterase, endopolymethylgalacturonase, endopolygalacturonase, exopolymethylgalacturonase, endopolygalacturonase, pectin transeliminase and pectic acid transeliminase, from within preparations that are available on the Portuguese market. The selected preparations were as follows: 15 pectolytic enzyme preparations, one hemicellulolytic preparation and one glucanase preparation. The measurements of enzyme activity were carried out using model solutions with 50 mg·l–1 SO2, pH 3.2, 25°C, with and without 12% ethanol (v/v), and a 24-h incubation period. Quantitatively, the results proved to be heterogeneous, significantly varying from preparation to preparation: all pectolytic enzyme activities in the 17 preparations analysed in this study were significantly different. The presence of ethanol reduced the enzymatic activity, apart from that of endopolymethylgalacturonase, and, in general, an increase of enzyme concentration raised the pectolytic enzyme activity.
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| Type of Medium: |
Electronic Resource
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| URL: |