کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188809 | 963498 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources](/preview/png/1188809.png)
چکیده انگلیسی
β-Glucosidase (EC 3.2.1.21) (β-G) from different sources were tested to increase the trans-resveratrol in some Sicilian wines by hydrolysing resveratrol glucoside. β-G from Aspergillus niger mould was tested as a crude and purified enzyme, and compared with the same enzyme from Saccharomyces cerevisiae yeast. Specific purification served to eliminate collateral enzyme activities so that β-G could be used simply and economically. Aspergillus niger β-G produced trans-resveratrol increases of up to 75%, with no change in physico-chemical properties and bouquet, and an increase in health and nutritional properties. S. cerevisiae β-G raised free-terpenol levels, but impaired wine colour due to anthocyanase activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 107, Issue 4, 15 April 2008, Pages 1570–1575
Journal: Food Chemistry - Volume 107, Issue 4, 15 April 2008, Pages 1570–1575
نویسندگان
Aldo Todaro, Rosa Palmeri, Riccardo N. Barbagallo, Pier Giorgio Pifferi, Giovanni Spagna,