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effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)
Ist Teil von
International journal of food science & technology, 2008-11, Vol.43 (11), p.1993-1999
Ort / Verlag
Oxford, UK: Oxford, UK : Blackwell Publishing Ltd
Erscheinungsjahr
2008
Link zum Volltext
Quelle
Wiley Online Library
Beschreibungen/Notizen
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 m m, 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.