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Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must

Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica–calcium–alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2–2.4 U/mL), the initial must pH (3.6–4.0), and the incubation temperature (10–20 °C) on the glucose consumption, gluconic acid concentration, p...

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Detalles Bibliográficos
Autores principales: del-Bosque, David, Vila-Crespo, Josefina, Ruipérez, Violeta, Fernández-Fernández, Encarnación, Rodríguez-Nogales, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10454090/
https://www.ncbi.nlm.nih.gov/pubmed/37623077
http://dx.doi.org/10.3390/gels9080622
Descripción
Sumario:Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica–calcium–alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2–2.4 U/mL), the initial must pH (3.6–4.0), and the incubation temperature (10–20 °C) on the glucose consumption, gluconic acid concentration, pH, and color intensity of Verdejo must was studied by using a Box–Behnken experimental design and comparing free and co-immobilized enzymes. A reduction of up to 37.3 g/L of glucose was observed in co-immobilized enzyme-treated must, corresponding to a decrease in its potential alcohol strength of 2.0% vol. (v/v), while achieving a slight decrease in its pH (between 0.28 and 0.60). This slight acidification was due to a significant reduction in the estimated gluconic acid found in the must (up to 73.7%), likely due to its accumulation inside the capsules. Regarding the operational stability of immobilized enzymes, a gradual reduction in glucose consumption was observed over eight consecutive cycles. Finally, co-immobilized enzymes showed enhanced efficiency over a reaction period of 48 h, with an 87.1% higher ratio of glucose consumed per enzyme dose in the second 24 h period compared with free enzymes. These findings provide valuable insights into the performance of GOX–CAT co-immobilized to produce reduced-alcohol wines, mitigating excessive must acidification.