Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage

• Published in: Food and bioproducts processing Vol. 88; no. 2; pp. 83 - 89
• Main Authors: Su, Erzheng, Xia, Tao, Gao, Liping, Dai, Qianying, Zhang, Zhengzhu
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01.06.2010; Institution of Chemical Engineers
• Subjects: Aroma-increasing; Biological and medical sciences; Coffee, tea and other stimulative beverage industries; Food industries; Fundamental and applied biological sciences. Psychology; Immobilization; Tea beverage; β-Glucosidase; Tea beverage; Immobilization; β-Glucosidase; Aroma-increasing; Glycosylases; Tea; Enzyme; Glycosidases; Hydrolases; Aroma; Beverage
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2009.04.001

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.