KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean]
The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The van...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2007-12-01
|
| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/387 |
| _version_ | 1818859709511237632 |
|---|---|
| author | Dwi setyaningsih 1) Maggy T. Soehartono 2) Anton Apriyantono 2) Ika Mariska3) |
| author_facet | Dwi setyaningsih 1) Maggy T. Soehartono 2) Anton Apriyantono 2) Ika Mariska3) |
| author_sort | Dwi setyaningsih 1) |
| collection | DOAJ |
| description | The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis. |
| first_indexed | 2024-12-19T09:16:30Z |
| format | Article |
| id | doaj.art-7bc9558e4db94124b28f395c6eb6dd67 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-12-19T09:16:30Z |
| publishDate | 2007-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-7bc9558e4db94124b28f395c6eb6dd672022-12-21T20:28:05ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2007-12-011828068KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean]Dwi setyaningsih 1)Maggy T. Soehartono 2)Anton Apriyantono 2)Ika Mariska3)The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis.http://journal.ipb.ac.id/index.php/jtip/article/view/387Vanilla planifoliaB-glucosidase |
| spellingShingle | Dwi setyaningsih 1) Maggy T. Soehartono 2) Anton Apriyantono 2) Ika Mariska3) KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] Jurnal Teknologi dan Industri Pangan Vanilla planifolia B-glucosidase |
| title | KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] |
| title_full | KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] |
| title_fullStr | KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] |
| title_full_unstemmed | KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] |
| title_short | KARAKTERISASI ENZIM B-GLUKOSIDASE VANILI [Characterization of B-glukosidase Enzyme from Vanilla Bean] |
| title_sort | karakterisasi enzim b glukosidase vanili characterization of b glukosidase enzyme from vanilla bean |
| topic | Vanilla planifolia B-glucosidase |
| url | http://journal.ipb.ac.id/index.php/jtip/article/view/387 |
| work_keys_str_mv | AT dwisetyaningsih1 karakterisasienzimbglukosidasevanilicharacterizationofbglukosidaseenzymefromvanillabean AT maggytsoehartono2 karakterisasienzimbglukosidasevanilicharacterizationofbglukosidaseenzymefromvanillabean AT antonapriyantono2 karakterisasienzimbglukosidasevanilicharacterizationofbglukosidaseenzymefromvanillabean AT ikamariska3 karakterisasienzimbglukosidasevanilicharacterizationofbglukosidaseenzymefromvanillabean |