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Su E.,East China University of Science and Technology | Xia T.,Key Laboratory of Tea Biochemistry and Biotechnology | Gao L.,Key Laboratory of Tea Biochemistry and Biotechnology | Dai Q.,Key Laboratory of Tea Biochemistry and Biotechnology | Zhang Z.,Key Laboratory of Tea Biochemistry and Biotechnology
Food and Bioproducts Processing | Year: 2010

β-Glucosidase was effectively immobilized on alginate by the method of crosslinking-entrapment-crosslinking. After optimization of the immobilized conditions, the activity recovery of immobilized β-glucosidase achieved to 46.0%. The properties of immobilized β-glucosidase were investigated. Its optimum temperature was determined to be 45 °C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH did not change. The thermal and pH stabilities of immobilized β-glucosidase increased to some degree. The K m value for immobilized β-glucosidase was estimated to be 1.97 × 10 -3 mol/L. The immobilized β-glucosidase was also applied to treat the tea beverage to investigate its aroma-increasing effect. The results showed that after treated with immobilized β-glucosidase, the total amount of essential oil in green tea, oolong tea and black tea increased by 20.69%, 10.30% and 6.79%, respectively. The storage stability and reusability of the immobilized β-glucosidase were improved significantly, with 73.3% activity retention after stored for 42 days and 93.6% residual activity after repeatedly used for 50 times. © 2009. Source

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