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dc.contributor.author Cid, Alicia Graciela
dc.contributor.author Von Ellenrieder, Guillermo Rodolfo
dc.date.available 2018-10-04T19:17:18Z
dc.date.issued 2009-04
dc.identifier.citation Cid, Alicia Graciela; Von Ellenrieder, Guillermo Rodolfo; Inhibition and inactivation evaluation of exogenous glycosidases in wines using p-nitrophenylglycosides; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 89; 6; 4-2009; 1053-1059
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/11336/61709
dc.description.abstract BACKGROUND: Glycosidases are often used to improve the aroma of wines via hydrolysis of glycosidic precursors. The aim of this work was to develop a method to test activity and stability of these enzymes in wine environments using p-nitrophenylglycosides, avoiding interference by colored substances. RESULTS: The proposed procedure for determination of glycosidase activity in wines involves quantification of the hydrolysis product p-nitrophenol by HPLC. The method was applied to compare the inhibition of some commercial glycosidases by red and white wines. It was found that inhibition of a β-D-glucosidase by ethanol, glucose and gluconolactone was smaller than that produced by wine. This enzyme was also inhibited by wine fractions rich in phenolic compounds and glycosides. When glycoside fractions were first hydrolyzed, their inhibition was strongly reduced. The stability of glycosidases in red wines was tested, showing a destabilizing effect of β-glucosidases that was stronger than in white wine. CONCLUSION: The method developed allows measurement of glycosidase activity on p-nitrophenylglycosides in the presence of colored wine compounds. Comparison of relative glycosidase activity in wines to that in buffer solution under the same conditions can assist in the selection of appropriate aroma-enhancing enzymes. © 2009 Society of Chemical Industry.
dc.format application/pdf
dc.language.iso eng
dc.publisher John Wiley & Sons Ltd
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject Β-GLUCOSIDASE
dc.subject GLYCOSIDASE INHIBITION
dc.subject STABILITY
dc.subject WINE AROMA
dc.subject.classification Biotecnología Industrial
dc.subject.classification Biotecnología Industrial
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Inhibition and inactivation evaluation of exogenous glycosidases in wines using p-nitrophenylglycosides
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-09-27T15:32:56Z
dc.journal.volume 89
dc.journal.number 6
dc.journal.pagination 1053-1059
dc.journal.pais Reino Unido
dc.journal.ciudad Londres
dc.description.fil Fil: Cid, Alicia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.description.fil Fil: Von Ellenrieder, Guillermo Rodolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.journal.title Journal of the Science of Food and Agriculture
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1002/jsfa.3554
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3554
dc.conicet.fuente individual


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)