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Artículo

A novel α‑l‑rhamnosidase with potential applications in citrus juice industry and in winemaking

Alvarenga, Adriana ElizabetIcon ; Romero, Cintia MarianaIcon ; Castro, Guillermo RaulIcon
Fecha de publicación: 07/2013
Editorial: Springer
Revista: European Food Research and Technology
ISSN: 1438-2377
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación

Resumen

The production of monoglycosylated flavonoids by α-l-rhamnosidases (EC 3.2.1.40) is an interesting development in biocatalysis. Applications of rhamnosidases in industry include removal of bitterness caused by naringin from citrus juices. In the present work, a psychrotolerant bacterial strain with α-l-rhamnosidase activity was isolated. The α-l-rhamnosidase was found to be able to degrade naringin and was purified and characterized. The α-l-rhamnosidase from Brevundimonas sp. Ci19 was able to release both rhamnose and prunin from naringin. The enzyme was partially purified with a performance of 2.7-fold purification. The α-l-rhamnosidase showed an optimum pH between 6.00 and 7.00 with substantial residual activity at pH 5.00 (85.3 %). The optimum temperature was between 20 and 37 °C. The enzyme showed activation in the presence of Ca2+ and Cd2+ ions and at a high ethanol concentration level (10 % v/v). Activity was found for β-d-glucosidase (EC 3.2.1.21) in the partially purified extract, but it was inactive in the acid pH region. This resultindicates the potential for inactivation of β-d-glucosidase along with the high level of α-l-rhamnosidase activity necessary for the production of flavonoid glycosides. The α-l-rhamnosidase from Brevundimonas sp. Ci19 showed interesting properties for potential use not only in the citrus juice industry but also in winemaking.
Palabras clave: Α-L-Rhamnosidase , Β-D-Glucosidase , Naringin , Brevundimonas Sp
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info:eu-repo/semantics/openAccess 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)
Identificadores
URI: http://hdl.handle.net/11336/4305
URL: http://link.springer.com/article/10.1007%2Fs00217-013-2074-y
URL: http://dx.doi.org/10.1007/s00217-013-2074-y
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(PROIMI)
Articulos de PLANTA PILOTO DE PROC.IND.MICROBIOLOGICOS (I)
Articulos(CINDEFI)
Articulos de CENT.DE INV EN FERMENTACIONES INDUSTRIALES (I)
Citación
Alvarenga, Adriana Elizabet; Romero, Cintia Mariana; Castro, Guillermo Raul; A novel α‑l‑rhamnosidase with potential applications in citrus juice industry and in winemaking; Springer; European Food Research and Technology; 237; 6; 7-2013; 977-985
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