The effect of thermal treatment on β‐glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews) |
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Authors: | Ofelia Márquez Krzysztof N Waliszewski |
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Affiliation: | Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, A.P. 1380 Veracruz, Ver., 91700 México |
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Abstract: | The conditions for enzyme activity (pH and temperature) and kinetic parameters for the thermal inactivation of β‐glucosidase enzyme in vanilla beans have been investigated. The maximum enzyme activity was detected at pH 6.5 and 38 °C. The values obtained for Vmax and Km were 62.05 units and 2.07 mm, respectively. When hot water treatment (the most practical method of vanilla bean killing) was applied, β‐glucosidase treated at pH 6.0 and 60 °C for 3 min lost 51% of activity, while at 70 °C for 90 s the enzyme lost 60% of activity and at 80 °C for 30 s the enzyme lost 48% of its activity. When vanilla beans were cured in an oven at 60 °C for 36 to 48 h all β‐glucosidase activity was lost. |
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Keywords: | β ‐glucosidase kinetics and stability vanilla bean killing |
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