Evaluation of pectolytic activities of enological interest in industrial enzyme preparations |
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Authors: | P N Pimenta-Braz J M Ricardo-da-Silva O Laureano |
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Affiliation: | (1) Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), P-1399 Lisbon Codex, Portugal, PT |
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Abstract: | The purpose of this research was to determine the activity of several pectolytic enzymes, such as pectin methyl esterase,
endopolymethylgalacturonase, endopolygalacturonase, exopolymethylgalacturonase, endopolygalacturonase, pectin transeliminase
and pectic acid transeliminase, from within preparations that are available on the Portuguese market. The selected preparations
were as follows: 15 pectolytic enzyme preparations, one hemicellulolytic preparation and one glucanase preparation. The measurements
of enzyme activity were carried out using model solutions with 50 mg·l–1 SO2, pH 3.2, 25°C, with and without 12% ethanol (v/v), and a 24-h incubation period. Quantitatively, the results proved to be
heterogeneous, significantly varying from preparation to preparation: all pectolytic enzyme activities in the 17 preparations
analysed in this study were significantly different. The presence of ethanol reduced the enzymatic activity, apart from that
of endopolymethylgalacturonase, and, in general, an increase of enzyme concentration raised the pectolytic enzyme activity.
Received: 17 March 1997 / Revised version: 11 June 1997 |
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Keywords: | Enzymes Enology Enzyme preparations Pectolytic activity |
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