RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 135
OP 139
DO 10.5344/ajev.2010.61.1.135
VO 61
IS 1
A1 Manuela Pérez-Gilabert
A1 Edgar Téllez
A1 Francisco García-Carmona
YR 2010
UL http://www.ajevonline.org/content/61/1/135.abstract
AB 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.