RT info:eu-repo/semantics/article
T1 Entrapment of glucose oxidase and catalase in silica–calcium–alginate hydrogel reduces the release of gluconic acid in must
A1 Bosque Fernández, David del
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Fernández Fernández, Encarnación
A1 Rodríguez Nogales, José Manuel
K1 Acidity
K1 Acidos
K1 Polimers
K1 Polimeros y polimerización
K1 Biomaterials
K1 Biomateriales
K1 Wine and wine making
K1 Vinos y vinificación - Análisis
K1 Mostos - Análisis
K1 Microencapsulation
K1 Silicium
K1 Silicio
K1 Colloids
K1 Coloides
K1 Organic chemistry
K1 Inorganic chemistry
K1 Materials science
K1 Ciencia de los materiales
K1 Food science
K1 Agriculture
K1 2306 Química Orgánica
K1 2303 Química Inorgánica
K1 3309 Tecnología de Los Alimentos
K1 3102 Ingeniería Agrícola
AB Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica–calcium–alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2–2.4 U/mL), the initial must pH (3.6–4.0), and the incubation temperature (10–20 °C) on the glucose consumption, gluconic acid concentration, pH, and color intensity of Verdejo must was studied by using a Box–Behnken experimental design and comparing free and co-immobilized enzymes. A reduction of up to 37.3 g/L of glucose was observed in co-immobilized enzyme-treated must, corresponding to a decrease in its potential alcohol strength of 2.0% vol. (v/v), while achieving a slight decrease in its pH (between 0.28 and 0.60). This slight acidification was due to a significant reduction in the estimated gluconic acid found in the must (up to 73.7%), likely due to its accumulation inside the capsules. Regarding the operational stability of immobilized enzymes, a gradual reduction in glucose consumption was observed over eight consecutive cycles. Finally, co-immobilized enzymes showed enhanced efficiency over a reaction period of 48 h, with an 87.1% higher ratio of glucose consumed per enzyme dose in the second 24 h period compared with free enzymes. These findings provide valuable insights into the performance of GOX–CAT co-immobilized to produce reduced-alcohol wines, mitigating excessive must acidification.
PB MDPI
SN 2310-2861
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/68342
UL https://uvadoc.uva.es/handle/10324/68342
LA eng
NO Gels, 2023, Vol. 9, Nº. 8, 622
NO Producción Científica
DS UVaDOC
RD 07-jul-2024