Different influences of β-glucosidases on volatile compounds and anthocyanins and possible reason

• 作 者: YuxiaWang[1]ChaoZhang[1]YanXu[2]JimingLi[3]
• 机 构: Institute for Bioengeering, Yibin University, Yibin, Sichuan, 644000, China
• 出 处: 第十一届全国酶学学术讨论会暨邹承鲁诞辰90周年纪念会
• 发表日期: 2013年期

　　β-Glucosidases (EC 3.2.1.21) is the key enzyme which releases alkyl and aryl β-glycosides, and disaccharide glucosides and short oligosaccharides of non-volatile glycosidic precursors present in fruit juices, musts and wines.It plays an important role in the hydrolysis of wine aroma precursors.β-Glucosidase BG1 of T.asahii was added to the glycosides extract and grape must to investigate the hydrolysis ability to aroma precursors under the two conditions, compared with commercial β-glucosidases from Aspergillus niger (AS) and almond (A1).