beta-glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews

The extraction method for beta -glucosidase from green vanilla beans has be en studied, The effect of storage of green beans and protein extracts on be ta -glucosidase and peroxidase activity was investigated: the best method, resulting in the highest enzyme activities, particularly for glucosidase, w as through extraction of very fresh green beans in the presence of BisTris propane buffer at pH 8. The best method for storage of the extracts was at -80 degreesC after addition of 15% glycerol, when over 90% of initial activ ity was still present, Peroxidase activity did not change in frozen beans o r in frozen extracts. Copyright (C) 2001 John Wiley & Sons, Ltd.