2024-03-28T08:21:34Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1708712020-12-13T09:24:58Zcom_10261_31891com_10261_2com_10261_101com_10261_5col_10261_31892col_10261_354
García-García, Paz
Rocha-Martín, Javier
Fernández-Lorente, Gloria
Guisán, José Manuel
2018-10-10T09:21:51Z
2018-10-10T09:21:51Z
2018
Enzyme and Microbial Technology 115: 73-80 (2018)
http://hdl.handle.net/10261/170871
10.1016/j.enzmictec.2018.05.002
http://dx.doi.org/10.13039/100008054
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100010198
Diamine oxidase (DAO) from Pisum sativum is an enzyme that catalyzes the degradation of biogenic amines (BA) present in wine, producing harmless aldehydes and hydrogen peroxide (HO). HO promotes a rapid inactivation of the immobilized enzyme. At first glance, co-immobilization of DAO and catalase (CAT) could improve the elimination of the released hydrogen peroxide. Two different co-immobilized derivatives were prepared: (a) both enzymes co-localized and homogeneously distributed across the whole structure of a porous support, and (b) both enzymes we de-localized inside the porous support: DAO immobilized on the outer part of the porous support and catalase immobilized in the inner part. Co-localized derivatives were seven-fold more effective than de-localized ones for the elimination of hydrogen peroxide inside the porous support. In addition to that, the degradation of putrescine by DAO was three-fold more rapid when using both co-localized enzymes. The optimal co-localized derivative (containing 1.25 mg of DAO plus 25 mg of CAT per g of support) promoted the instantaneous elimination of 91% HO released inside the porous support during putrescine oxidation. This optimal derivative preserves 92% of activity after three reaction cycles and DAO immobilized without catalase only preserves 41% of activity. Co-localization seems to be the key strategy to immobilize two sequential enzymes. When enzymes are immobilized in close proximity to each other in a co-localized pattern, the generation of byproducts as HO is strongly reduced.
eng
closedAccess
Wine
Elimination of biogenic amines
Inactivation of enzymes by hydrogen peroxide
Co-localization of oxidase and catalase inside a porous support to improve the elimination of hydrogen peroxide: Oxidation of biogenic amines by amino oxidase from Pisum sativum
artículo