Producing natural vanilla extract from green vanilla beans using a β-glucosidase from Alicyclobacillus acidiphilus
نویسندگان
چکیده
Current methods for the production of natural vanilla extract are long and tedious, efficiency vanillin extraction is usually conditioned by different factors during traditional curing process (temperatures weather conditions). As an important fraction present in form glucovanillin green beans, endogenous β-glucosidases contribute to its hydrolysis; however, these enzymes lose process. The use extremophilic organisms as a source appropriate exogenous enzyme can offer valid alternative when producing vanillin. Here, β-glucosidase from thermo-acidophilic organism Alicyclobacillus acidiphilus (AacGH1) was cloned, expressed E. coli BL21, fully characterized respect both function crystal structure. Notably, AacGH1 stable at temperature up 50 °C exhibited good tolerance glucose, fructose organic solvents, particular it maintained full activity presence 20 % (v/v) ethanol. then successfully applied ethanol-water (20 (v/v)) beans complete hydrolysis (1.7 mM) vanillin, other flavour compounds commonly found vanilla, achieved using 0.5 mg/mL just 15 min 30 °C.
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ژورنال
عنوان ژورنال: Journal of Biotechnology
سال: 2021
ISSN: ['1873-4863', '0168-1656']
DOI: https://doi.org/10.1016/j.jbiotec.2021.01.017