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and 20
C) in different
precipitating agent/protein extract volume ratios (0.5/1 for
precipitation with ammoniumsulphate and 2/1 and 6/1 for ethanol
and acetone, respectively). For each experiment, 18 mL of extract
were incubated overnight with the precipitating agent at the
studied temperatures. After that, mixtures were centrifuged at
11,000 rpm and 4
C for 30 min. Supernatants were discarded and
the pellets were resuspended in 0.9 mL of acetate buffer (0.1 M,
pH 5) for enzyme activity determination.
Lyophilisation was also used to concentrate the extracts. For
this process, 18 mL of crude extract were lyophilised for 24 h and
the solid obtained was suspended in 0.9 mL of acetate buffer
(0.1 M, pH 5).
Results were expressed as the ratio of enzyme activity, dened as
the concentrated extract activity after the application of different
concentration methods divided by the crude extract activity and
also as the efciency of the process, which was calculated as the
percentage of the concentrated extract activity related to the
theoretical one.
2.7. Must clarication procedure
The solid obtained after the crude enzyme precipitation with
ethanol at 20
C (henceforth referred to as EE for convenience)
was used for must clarication. In order to evaluate the efciency of
the concentrated extract obtained in this work, EE was compared
with commercial crude enzymes used in wine industry: Enovin Clar
(Agrovin) and Enozym Vintage (Agrovin) (henceforth referred to as
EC and EV for convenience). EC and EV are enzymatic prepara-
tions, with no dened specic activities, which are used in wine-
cellars as an aid for clarication by sedimentation. The specications
of both preparations showthat they content a high level inpectinase
activity and recommend the addition of 10 mg of solid per 500 mL of
must. For must clarication experiments, 450 mL of white must of
the Palomino Fino variety were added to 500 mL volumetric cylin-
ders. 10 mg of commercial crude enzymes or the same amount of
the concentrated extract obtained in this work were dissolved in
50 mL of must and poured into the volumetric cylinder. The mixture
was agitated thoroughly and incubated at 25
C in static conditions
to let the must decantation. After 19 and 40 h of incubation, samples
were taken fromthe middle of the volumetric cylinder and turbidity
was determined with a turbidimeter, expressing the results in NTU
(Nephelometric Turbidity Units). A sample which only contained
must was used as control.
2.8. Exo-PG and xylanase stability
In order to study the stability of exo-PG and xylanase in the
presence of several cations, the extract was incubated with
different salts for 5 min at 45
C and residual activity was deter-
mined using the standard assay procedure previously described
and expressed as IU/mL. The following salts were used in
a concentration 0.1 M: CaCl
2
, NaCl, KCl, (NH
4
)
2
SO
4
, BaCl
2
, ZnCl
2
,
CoCl
2
, MnSO
4
, CuSO
4
, HgCl
2
and FeSO
4
. The degree of inhibition or
activation of the enzyme activity was observed by comparing with
a control sample, which contained distilled water instead of salt
solution.
The inuence of pH on enzymes stability was determined by
incubating the enzyme extracts with different buffer systems:
acetate 0.2 M (pH 3.0e5.0), citrate 0.2 M (pH 6.0), triseHCl 0.2 M
(7.0, 8.0) and glycine 0.2 M (9.0e11.0). The pH stability of the
enzymes was evaluated by mixing 0.25 mL of crude enzyme with
0.25 mL of buffer solution, incubating the mixture at 30
C for
30 min. Afterwards, aliquots of the mixtures were taken to measure
the residual activity with respect to a control, which contained
0.25 mL of crude enzyme and 0.25 mL of acetate buffer 0.1 M at pH
5. At the end, the nal pH of the mixture of crude enzyme and the
different buffer solutions was measured.
In order to evaluate the thermal stability of exo-PG and xyla-
nase, different incubation temperatures from 4 to 70
C (4, 30, and
70
C) were tested besides the analysis temperature of both
enzymes (45 and 50
and 30
C for
a long time, sodium azide at 0.02% was added. After an appropriate
incubation time (from 20 min for experiments at 70
C to 80 days
for experiments at 30
or 4
C), aliquots were taken to measure the
residual activity using the standard assay procedure and expressed
as IU/mL. The results of this experiment were used to study the
thermal inactivation kinetics of the enzymes.
2.9. Exo-PG and xylanase partial purication
Anion exchange chromatography on DEAE-cellulose (dietil
aminoetil cellulose) was used in order to partially purify exo-PG
and xylanase. The crude extract obtained after SSF (20 mL) was
dialysed against TriseHCl 50 mM (3 L) at pH 7 for 3 h at 4
C, and
thenwas centrifuged at 12,000 g at 4
and 50
C and above this value a decline is
detected (Ortega, de Diego, Perez-Mateos, & Busto, 2004). In the
case of xylanase from alkalophilic Micrococcus sp. AR-135, it was
very stable up to 40
C, but rapidly deactivated at temperatures
above 50
C (Gessese & Mamo, 1998).
3.4. Partial purication of the enzymes
Exo-PG and xylanase were partially puried fromthe enzymatic
extracts (culture supernatant) by DEAE-cellulose chromatography,
being the results summarized in Table 3. Exo-PG was eluted in the
fraction containing 500 mM NaCl and xylanase in the fraction
50 mM NaCl. As it can be observed in Table 3, exo-PG was
concentrated after the chromatography step, increasing the activity
from 0.64 0.03 IU/mL to 1.25 0.70 IU/mL. Moreover, this
enzyme was enriched, obtaining a fraction with a specic activity
35.5 times higher than the one analysed in the culture supernatant.
However, xylanase activity per mL in the NaCl fraction did not
increase (5.61 1.22 IU/mL in the NaCl elution vs 6.71 0.32 IU/mL
in the initial extract). This could be was explained by the presence
of, at least, two different xylanases with different isoelectric point.
One of them would remain in the ow through (solution that
contained the molecules not retained in the column) and other one
was retained in the DEAE and eluted after the addition of the
Fig. 4. Effect of cations on exo-PG ( ) and xylanase (,) activities.
0
1
2
3
4
5
Control 3.1 4.0 5.0 6.1 6.8 7.9 8.7 9.7 10.8
pH
IU/mL
Fig. 5. Effect of pH on exo-PG ( ) and xylanase (,) activities.
Table 2
Kinetic parameters of thermal inactivation for exo-PG and xylanase.
Temperature k (min
1
) t
1/2
Exo-PG Xylanase Exo-PG Xylanase
4
C 8 10
6
2 10
6
60.17 days 240.58 days
30
C 1 10
5
3 10
6
48.14 days 160.45 days
45
C 1.1 10
3
e 10.50 h e
50
C e 4.2 10
2
e 2.75 h
70
C 3.376 10
1
9.62 10
2
2.05 min 7.21 min
0
10
20
30
40
50
60
70
80
Control EC EV EE
Crude enzymes
)
U
T
N
(
y
r
t
e
m
i
d
i
b
r
u
T
Fig. 3. Turbidimetry of the must after 19 h ( ) and 40 h (,) of incubation with crude
enzymes (EE: concentrated extract obtained in this work, EC: commercial crude
enzyme Enovin Clar and EV: commercial crude enzyme Enozym Vintage).
A.B. Daz et al. / LWT - Food Science and Technology 44 (2011) 840e846 844
solution 50 mM NaCl. In any case, the 50 mM eluted extract was
enriched in xylanase activity because it showed a specic activity
5.51 times higher than the culture supernatant.
The specic activity of the partially puried enzymes was
compared with the one of other commercial enzymes and crude
enzymes frequently used in wine cellar for clarication purposes.
The highest specic exo-PG activity was measured in the 500 mM
DEAE eluted extract obtained in this work (Fig. 6), which enhanced
3.7 times the one of the purest crude enzyme tested (RA). The
difference was more signicant when NF and VF were used, which
showed specic activities 31.2 and6.9 times lower, respectively, than
the exo-PG partially puried in this work by DEAE. The fraction with
xylanase activity obtained after the purication by DEAE
chromatography showed a higher xylanase activity than the
commercial crude enzymes tested. Its value was 29.2 and 41.5 times
higher than the ones measured in NF and VF, respectively. The
difference was less signicant if the activity of the puried extract
was compared with the one analysed in RA. Xylanase activity was
not detected in the commercial crude enzyme NC. As it can be
observed in Fig. 6, even the extract before the purication step
showed a higher specic activity than NF and VF (5.3 and 7.6 times,
respectively). Therefore, the xylanase content of the extracts
obtainedinthis work was higher thanthe commercial crude enzyme
tested. Exo-PG and xylanase activities were not detected in NC.
The grade of purication of the different eluted fractions was
also analysed by SDS-PAGE. Fig. 7 shows the protein patterns of the
supernatant before chromatographic purication step (lane 1), the
non retained protein (lane 2) and the protein patterns of 50 150,
250 and 500 mM eluted fractions (lanes 3, 4, 5 and 6). Coherently
with our results of enzymatic specic activities previously
described, extracts containing xylanase and exo-PG activities
(eluted at 50 mM and 500 mM respectively) show a much lower
number of different proteins that the pre-puried crude extract.
4. Conclusions
1. We propose a promising and sustainable method in order to
obtain enzymatic extracts with high levels of the carbohydrate-
degrading enzymes exo-PG and xylanase which consisted of
their production by SSF on a mixture of two agro-industrial
residues egrape pomace and orange peels e and their concen-
tration from the culture supernatant by ethanol precipitation.
2. The extracts obtained with our method were applied for the
clarication of must, obtaining higher yields than the ones
achieved with the commercial crude enzymes also analysed in
this work.
3. Extracts revealed a high stability of the enzymes in a wide pH
range, at low and moderately high temperatures and in the
presence of different cations, suggesting their promising
application in juice and wine industries.
4. A partial purication protocol of exo-PG and xylanase for
processes that could require more pure extracts is also
proposed. The results obtained showed that partially puried
extracts had higher exo-PG and xylanase activities than most of
the commercial crude enzymes tested.
Acknowledgements
The authors wish to thank the Ministerio de Ciencia e Inno-
vacin of Spain for nancial support (CTQ2006-04257).
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Table 3
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