A simple method for purifying glycosidases: α-L-arabinofuranosidase and β-D-glucopyranosidase from Aspergillus niger to increase the aroma of wine. Part I

Enzyme and Microbial Technology

Volumn 22, Issue 5, 1998, Pages 298-304

  Spagna, Giovanni ^a   Romagnoli, Denis ^a   Angela, Martino ^a   Bianchi, Giovanni ^a   Pifferi, Pier Giorgio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

L arabinofuranosidase; D glucopyranosidase; Enzyme purification; Wine aromatization

Indexed keywords

ADSORPTION; AROMATIZATION; CATALYST ACTIVITY; PH EFFECTS; PLANT CELL CULTURE; POLYSACCHARIDES; PRECIPITATION (CHEMICAL); PURIFICATION; REACTION KINETICS; THERMAL EFFECTS; ULTRAFILTRATION; WINE;

BROWN COMPOUNDS; GLYCOSIDASE;

ENZYMES;

ALCOHOL; ALPHA ARABINOFURANOSIDASE; BENTONITE; BETA D GLUCOPYRANOSIDASE; FLAVORING AGENT; FUNGAL PROTEIN; GLYCOSIDASE; POLYSACCHARIDE; POTASSIUM CHLORIDE; UNCLASSIFIED DRUG;

ADSORPTION; AROMATIZATION; ARTICLE; ASPERGILLUS NIGER; COST; ENZYME ACTIVITY; ENZYME KINETICS; ENZYME PURIFICATION; ENZYME STABILITY; NONHUMAN; PH; PRECIPITATION; ULTRAFILTRATION; WINE;

ASPERGILLUS NIGER;

EID: 0032055718     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(97)00141-5     Document Type: Article

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