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Effect of wine inhibitors on the proteolytic activity of papain from C arica papaya L. latex
Author(s) -
Benucci Ilaria,
Esti Marco,
Liburdi Katia
Publication year - 2014
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.2015
Subject(s) - wine , papain , maceration (sewage) , chemistry , carica , white wine , phenol , food science , tripeptide , substrate (aquarium) , organoleptic , chromatography , enzyme , biochemistry , botany , organic chemistry , peptide , biology , ecology , materials science , composite material
The influence of potential inhibitors naturally present in wine on the proteolytic activity of papain from Carica papaya latex was investigated to evaluate its applicability in white wine protein haze stabilization. Enzymatic activity was tested against a synthetic tripeptide chromogenic substrate in wine‐like acidic medium that consisted of tartaric buffer (pH 3.2) supplemented with ethanol, free sulfur dioxide (SO 2 ), grape skin and seed tannins within the average ranges of concentrations that are typical in wine. The diagnosis of inhibition type, performed with the graphical method, demonstrated that all of tested wine constituents were reversible inhibitors of papain. The strongest inhibition was exerted by free SO 2 , which acted as a mixed‐type inhibitor, similar to grape skin and seed tannins. Finally, when tested in table white wines, the catalytic activity of papain, even when if it was ascribable to the hyperbolic behavior of Michaelis‐Menten equation, was determined to be strongly affected by free SO 2 and total phenol level. © 2014 American Institute of Chemical Engineers Biotechnol. Prog ., 31:48–54, 2015