Premium
β‐Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews
Author(s) -
Dignum Mark J. W.,
Kerler Josef,
Verpoorte Rob
Publication year - 2001
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/pca.578
Subject(s) - chemistry , peroxidase , extraction (chemistry) , enzyme , food science , enzyme assay , chromatography , glycerol , biochemistry
The extraction method for β‐glucosidase from green vanilla beans has been studied. The effect of storage of green beans and protein extracts on β‐glucosidase and peroxidase activity was investigated: the best method, resulting in the highest enzyme activities, particularly for glucosidase, was through extraction of very fresh green beans in the presence of BisTris propane buffer at pH 8. The best method for storage of the extracts was at −80°C after addition of 15% glycerol, when over 90% of initial activity was still present. Peroxidase activity did not change in frozen beans or in frozen extracts. Copyright © 2001 John Wiley & Sons, Ltd.