An assay for glucanase activity in wine

被引：17

作者：

Humbert-Goffard, A ^{[1
]}

Saucier, C ^{[1
]}

Moine-Ledoux, V ^{[1
]}

Canal-Llaubères, RM ^{[1
]}

Dubourdieu, D ^{[1
]}

Glories, Y ^{[1
]}

机构：

[1] Univ Victor Segalen Bordeaux 2, Fac Enol, F-33405 Talence, France

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2004年 / 34卷 / 06期

关键词：

beta-glucanase; trichoderma; wine; filtration;

D O I：

10.1016/j.enzmictec.2003.10.017

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A method to measure specific beta(1,3)-glucanase activity in wines has been developed, and is based on the measurement of the kinetics of glucose release in the presence of laminarin (a beta(1,3)-glucan from Laminaria digitata). The reaction time and substrate amount have been optimised to allow for measurements in wine conditions. The optimised method has been used to measure the efficiency of a commercial enzyme preparation in wines in relation to filterability. The results indicate that despite the inhibition of wine constituents, beta-glucanase activities were present in all wines after enzyme addition. The filterability of the wines significantly increased after enzyme addition as measured by a standardised procedure (V-max index). (C) 2004 Elsevier Inc. All rights reserved.

引用

页码：537 / 543

页数：7

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