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Pineapple stem bromelain immobilized on different supports: Catalytic properties in model wine

Authors

  • Benucci Ilaria,

    Corresponding author
    1. Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Tuscia University, via S. Camillo de Lellis, 01100 Viterbo, Italy
    • Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Tuscia University, via S. Camillo de Lellis, 01100 Viterbo, Italy
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  • Esti Marco,

    1. Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Tuscia University, via S. Camillo de Lellis, 01100 Viterbo, Italy
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  • Liburdi Katia,

    1. Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Tuscia University, via S. Camillo de Lellis, 01100 Viterbo, Italy
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  • Garzillo Anna Maria Vittoria

    1. Dept. of Ecological and Biological Sciences (DEB), University of Tuscia, via S. Camillo de Lellis, 01100 Viterbo, Italy
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Abstract

Bromelain from pineapple stem has been covalently immobilized on different supports to select the more efficient biocatalyst that should be applied toward unstable proteins in real white wine. In this preliminary study, catalytic properties of different immobilized bromelain forms were compared under wine-like conditions, against a synthetic substrate (Bz-Phe-Val-Arg-pNA).Covalent immobilization affected protease kinetic properties, even if all immobilized forms presented both a better substrate affinity and higher half-life (with the exception of a few procedures) with respect to the free enzyme. Stem bromelain was successfully immobilized on chitosan beads without glutaraldehyde thus yielding a food-safe and promising biocatalyst for unstable real wine future application. © 2012 American Institute of Chemical Engineers Biotechnol. Prog., 2012

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