Stabilization of a beta-glucosidase from Aspergillus niger by binding to an amine agarose gel

beta -D-glucopyranosidase (PG, EC 3.2.1.21) is an enzyme of considerable im portance in food technology for increasing the aroma of wines, musts, fruit juices and alcoholic beverages. In this research we have studied the stabi lization of a commercial betaG preparation, by covalent immobilization of i ts carbohydrate moiety to an amine agarose gel. The findings showed total a dsorption of the enzyme, previously purified [G. Spagna, D. Romagnoli, A. M artion, G. Bianchi, P.G. Pifferi, Enzyme Microb. Technol., 22 (1998) 298], on the matrix, its low reduction in activity and finally a high stabilizati on over time. (C) 2000 Elsevier Science B.V. All rights reserved.