Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study

被引：39

作者：

Cappannella, Elena ^{[1
]}

Benucci, Ilaria ^{[1
]}

Lombardelli, Claudio ^{[1
]}

Liburdi, Katia ^{[1
]}

Bavaro, Teodora ^{[2
,3
]}

Esti, Marco ^{[1
]}

机构：

[1] Univ Tuscia, Dept Innovat Biol Agrofood & Forest Syst, Via S Camillo de Lellis, I-01100 Viterbo, Italy

[2] Univ Pavia, Dept Drug Sci, Via Taramelli 12, I-27100 Pavia, Italy

[3] Univ Pavia, Italian Biocatalysis Ctr, Via Taramelli 12, I-27100 Pavia, Italy

来源：

FOOD CHEMISTRY | 2016年 / 210卷

关键词：

Hen egg white lysozyme; Microbial chitosan; Fluidized bed reactor; White wine; Red wine; Antimicrobial activity; HEN-EGG-WHITE; ALPHA-AMYLASE; CHITOSAN; ENZYMES; BEADS; LIPASE; GROWTH; MODEL;

D O I：

10.1016/j.foodchem.2016.04.089

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Lysozyme from hen egg white (HEWL) was covalently immobilized on spherical supports based on microbial chitosan in order to develop a system for the continuous, efficient and food-grade enzymatic lysis of lactic bacteria (Oenococcus oeni) in white and red wine. The objective is to limit the sulfur dioxide dosage required to control malolactic fermentation, via a cell concentration typical during this process. The immobilization procedure was optimized in batch mode, evaluating the enzyme loading, the specific activity, and the kinetic parameters in model wine. Subsequently, a bench-scale fluidized-bed reactor was developed, applying the optimized process conditions. HEWL appeared more effective in the immobilized form than in the free one, when the reactor was applied in real white and red wine. This preliminary study suggests that covalent immobilization renders the enzyme less sensitive to the inhibitory effect of wine flavans. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：49 / 55

页数：7

共 38 条

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