β-Glucosidase separation from Olea europaea fruit and its use in membrane bioreactors for hydrolysis of oleuropein

Desalination

Volumn 200, Issue 1-3, 2006, Pages 483-484

  Mazzei, Rosalinda ^a   Giorno, Lidietta ^a   Mazzuca, Silvia ^a   Spadafora, Antonia ^a   Drioli, Enrico ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BIOREACTOR; ENZYME; FRUIT; HYDROLYSIS; MEMBRANE; SEPARATION;

OLEA EUROPAEA;

EID: 33746843604     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.desal.2006.03.404     Document Type: Article

References (3)

1. Konno K., Hirayama C., Yasui H., and Nakamura M. Enzymatic activation of oleuropein: a protein crosslinker used as a chemical defense in the privet tree. Proc. Natl. Acad. Sci. Unit. States Am. 96 (1999) 9159-9164
2. Goupy P., Fleuriet A., Amiot M.J., and Macheix J.J. Enzymatic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.). J. Agric. Food Chem. 39 (1991) 92-95
3. Balbuena M.B., Garcia P.G., and Fernandez A.G. Phenolic compounds related to the black color formed during the processing of ripe olives. J. Agric. Food Chem. 40 (1992) 1192-1196