Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement
The aromatic expression of wines can be enhanced by the addition of specific glycosidases, although their poor stability remains a limitation. Coimmobilization of glycosidases as cross-linked enzyme aggregates (combi-CLEAs) offers a simple solution yielding highly stable biocatalysts. Nevertheless,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Catalysts |
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| Online Access: | https://www.mdpi.com/2073-4344/11/7/866 |
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| author | Luigi Tavernini Carla Aburto Oscar Romero Andrés Illanes Lorena Wilson |
| author_facet | Luigi Tavernini Carla Aburto Oscar Romero Andrés Illanes Lorena Wilson |
| author_sort | Luigi Tavernini |
| collection | DOAJ |
| description | The aromatic expression of wines can be enhanced by the addition of specific glycosidases, although their poor stability remains a limitation. Coimmobilization of glycosidases as cross-linked enzyme aggregates (combi-CLEAs) offers a simple solution yielding highly stable biocatalysts. Nevertheless, the small particle size of combi-CLEAs hinders their recovery, preventing their industrial application. Encapsulation of combi-CLEAs of glycosidases in alginate beads and in polyvinyl alcohol is proposed as a solution. Combi-CLEAS of β-<span style="font-variant: small-caps;">d</span>-glucosidase and α-<span style="font-variant: small-caps;">l</span>-arabinofuranosidase were prepared and encapsulated. The effects of combi-CLEA loading and particle size on the expressed specific activity (IU/g<sub>biocatalyst</sub>) of the biocatalysts were evaluated. Best results were obtained with 2.6 mm diameter polyvinyl alcohol particles at a loading of 60 mg<sub>combi-CLEA</sub>/g<sub>polyvinyl alcohol</sub>, exhibiting activities of 1.9 and 1.0 IU/g<sub>biocatalyst</sub> for β-<span style="font-variant: small-caps;">d</span>-glucosidase and α-<span style="font-variant: small-caps;">l</span>-arabinofuranosidase, respectively. Afterwards, the stability of the biocatalysts was tested in white wine. All the encapsulated biocatalysts retained full activity after 140 incubation days, outperforming both free enzymes and nonencapsulated combi-CLEAs. Nevertheless, the alginate-encapsulated biocatalysts showed a brittle consistency, making recovery unfeasible. Conversely, the polyvinyl-encapsulated biocatalyst remained intact throughout the assay. The encapsulation of combi-CLEAs in polyvinyl alcohol proved to be a simple methodology that allows their recovery and reuse to harness their full catalytic potential. |
| first_indexed | 2024-03-10T09:42:51Z |
| format | Article |
| id | doaj.art-213ccda2595641828f562a1d21496aad |
| institution | Directory Open Access Journal |
| issn | 2073-4344 |
| language | English |
| last_indexed | 2024-03-10T09:42:51Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Catalysts |
| spelling | doaj.art-213ccda2595641828f562a1d21496aad2023-11-22T03:27:48ZengMDPI AGCatalysts2073-43442021-07-0111786610.3390/catal11070866Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma EnhancementLuigi Tavernini0Carla Aburto1Oscar Romero2Andrés Illanes3Lorena Wilson4Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2362803, ChileEscuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2362803, ChileEscuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2362803, ChileEscuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2362803, ChileEscuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2362803, ChileThe aromatic expression of wines can be enhanced by the addition of specific glycosidases, although their poor stability remains a limitation. Coimmobilization of glycosidases as cross-linked enzyme aggregates (combi-CLEAs) offers a simple solution yielding highly stable biocatalysts. Nevertheless, the small particle size of combi-CLEAs hinders their recovery, preventing their industrial application. Encapsulation of combi-CLEAs of glycosidases in alginate beads and in polyvinyl alcohol is proposed as a solution. Combi-CLEAS of β-<span style="font-variant: small-caps;">d</span>-glucosidase and α-<span style="font-variant: small-caps;">l</span>-arabinofuranosidase were prepared and encapsulated. The effects of combi-CLEA loading and particle size on the expressed specific activity (IU/g<sub>biocatalyst</sub>) of the biocatalysts were evaluated. Best results were obtained with 2.6 mm diameter polyvinyl alcohol particles at a loading of 60 mg<sub>combi-CLEA</sub>/g<sub>polyvinyl alcohol</sub>, exhibiting activities of 1.9 and 1.0 IU/g<sub>biocatalyst</sub> for β-<span style="font-variant: small-caps;">d</span>-glucosidase and α-<span style="font-variant: small-caps;">l</span>-arabinofuranosidase, respectively. Afterwards, the stability of the biocatalysts was tested in white wine. All the encapsulated biocatalysts retained full activity after 140 incubation days, outperforming both free enzymes and nonencapsulated combi-CLEAs. Nevertheless, the alginate-encapsulated biocatalysts showed a brittle consistency, making recovery unfeasible. Conversely, the polyvinyl-encapsulated biocatalyst remained intact throughout the assay. The encapsulation of combi-CLEAs in polyvinyl alcohol proved to be a simple methodology that allows their recovery and reuse to harness their full catalytic potential.https://www.mdpi.com/2073-4344/11/7/866combi-CLEAsglycosidaseswine aromaalginatepolyvinyl alcohol |
| spellingShingle | Luigi Tavernini Carla Aburto Oscar Romero Andrés Illanes Lorena Wilson Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement Catalysts combi-CLEAs glycosidases wine aroma alginate polyvinyl alcohol |
| title | Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement |
| title_full | Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement |
| title_fullStr | Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement |
| title_full_unstemmed | Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement |
| title_short | Encapsulation of Combi-CLEAs of Glycosidases in Alginate Beads and Polyvinyl Alcohol for Wine Aroma Enhancement |
| title_sort | encapsulation of combi cleas of glycosidases in alginate beads and polyvinyl alcohol for wine aroma enhancement |
| topic | combi-CLEAs glycosidases wine aroma alginate polyvinyl alcohol |
| url | https://www.mdpi.com/2073-4344/11/7/866 |
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