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dc.contributor.author
Alvarenga, Adriana Elizabet
dc.contributor.author
Romero, Cintia Mariana
dc.contributor.author
Castro, Guillermo Raul
dc.date.available
2016-02-19T18:20:07Z
dc.date.issued
2013-07
dc.identifier.citation
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
dc.identifier.issn
1438-2377
dc.identifier.uri
http://hdl.handle.net/11336/4305
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Α-L-Rhamnosidase
dc.subject
Β-D-Glucosidase
dc.subject
Naringin
dc.subject
Brevundimonas Sp
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
dc.subject.classification
Biotecnología Industrial
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
A novel α‑l‑rhamnosidase with potential applications in citrus juice industry and in winemaking
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
237
dc.journal.number
6
dc.journal.pagination
977-985
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Alvarenga, Adriana Elizabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Planta Piloto de Procesos Industriales Microbiológicos (i); Argentina
dc.description.fil
Fil: Romero, Cintia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Planta Piloto de Procesos Industriales Microbiológicos (i); Argentina. Universidad Nacional de Tucumán; Argentina
dc.description.fil
Fil: Castro, Guillermo Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina
dc.journal.title
European Food Research and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs00217-013-2074-y
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/issn/1438-2377
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1007/s00217-013-2074-y


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