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Esti M Benucci I Liburdi K Garzillo AM 《Journal of agricultural and food chemistry》2011,59(7):3391-3397
The influence of potential inhibitors, naturally present in wine, on the activity of stem bromelain was investigated in order to evaluate the applicability of this enzyme for protein stabilization in white wine. Bromelain proteolytic activity was tested against a synthetic substrate (Bz-Phe-Val-Arg-pNA) in a model wine system after adding ethanol, sulfur dioxide (SO(2)), skin, seed, and gallic and ellagic tannins at the average range of their concentration in wine. All the inhibitors of stem bromelain activity tested turned out to be reversible. Ethanol was a competitive inhibitor with a rather limited effect. Gallic and ellagic tannins have no inhibitory effect on stem bromelain activity, while both seed and skin tannins were uncompetitive inhibitors. The strongest inhibition effect was revealed for sulfur dioxide, which was a mixed-type inhibitor for the enzyme activity. This study provides useful information relative to a future biotechnological application of stem bromelain in winemaking. 相似文献
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Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability
Lombardelli Claudio Benucci Ilaria Mazzocchi Caterina Esti Marco 《Plant foods for human nutrition (Dordrecht, Netherlands)》2021,76(3):347-353
Plant Foods for Human Nutrition - Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months... 相似文献
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