[Comparison of the efficiency of polygalacturonase and beta-glucosidase enzyme preparations in stabilization of cherry plum wine material].
Pektofoetidin and Pectinex, enzyme preparations with the highest polygalacturonase and beta-glucosidase activities, were covalently immobilized on DEAE cellulose and Aminosilochromes 10 and 30. After treatment of cherry plum wine material with the soluble and immobilized enzyme preparations, the content of phenolics increased by 26 and 40%, respectively. The increase was accompanied by a decrease in the protein content (by up to 37%), carbohydrate content (by 17% on the average), and antioxidant activity (5-37%). The most efficient treatment involved Pektofoetidin immobilized on Aminosilochrome 10. It increased the clarity of the wine material and its antioxidant activity by 100 and 10%, respectively.
Stepanova
E V
EV
Landesman
E O
EO
Fedorova
T V
TV
Iakovleva
K E
KE
Koroleva
O V
OV
D004800:Enzymes, Immobilized / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D011096:Polygalacturonase / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D014920:Wine; D001617:beta-Glucosidase / Q000737:chemistry*
D004800:Enzymes, Immobilized; D011096:Polygalacturonase; D001617:beta-Glucosidase