TY - JOUR T1 - Extraction and Partial Purification of β-Galactosidase from Grape Berry Skin (<em>Vitis vinifera</em> L.) with Triton X-114 JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 135 LP - 139 DO - 10.5344/ajev.2010.61.1.135 VL - 61 IS - 1 AU - Manuela Pérez-Gilabert AU - Edgar Téllez AU - Francisco García-Carmona Y1 - 2010/03/01 UR - http://www.ajevonline.org/content/61/1/135.abstract N2 - Monastrell grape skins show a high percentage of galactose, likely due to low β-galactosidase activity. Little is known about the characteristics of this enzyme. A simple method to extract and partially purify β-galactosidase from grape berry skin is presented. The kinetic properties of this enzyme are comparable to those of β-galactosidase from other fruits. In this method Triton X-114 (a non-ionic detergent) has a double effect: solubilizing skin components to liberate the enzyme and removing most phenols and hydrophobic proteins, giving rise to a 56-fold increase in specific activity. The method proposed may be useful to easily extract and partially purify this enzyme during grape berry ripening. ER -