Characterization of B-glukosidase Enzyme from Vanilla Bean

Dwi Setyaningsih, Maggy T Soehartono, Anton Apriyantono, Ika Mariska


The Indonesian natural vanilla is know for having a unigue woody, smooky, and phenolic flavor. Development of the aroma and flavor vanilla was formed by the action of a hydrolytic enzyme B-glucosidase on glucovanillin. The objective of this research was to characterize vanilla B-glucosidase. The vanilla B-glucosidase activity was increased by detergent. The enzyme was found as heat labile. Scalding should be conducted at 400C for 2-3 minutes. The result from B-glucosidase activity in each part of vanilla and microscopic analisis of vanilla bean slice showed that the highest B-glucosidase activity and vanillin concentrations were found in the seed funicles and placental tissue the of vanilla bean. The activity of vanilla B-glucosidase was optimum at pH 6,0, and temperature of 400C, found as and activation energy was 5,78 kcal/mole. After 44 minutes incubation time at 400C. The activity was reduced down to 10%. The apparent of moleculer weight was 100-400 kDa according to gel setration (Sephacryl S-300) analysis.

Key words : Vanilla planifolia, B-glucosidase


Dwi Setyaningsih (Primary Contact)
Maggy T Soehartono
Anton Apriyantono
Ika Mariska
SetyaningsihD., SoehartonoM. T., ApriyantonoA., & MariskaI. (1). Characterization of B-glukosidase Enzyme from Vanilla Bean. Jurnal Teknologi Dan Industri Pangan, 18(2), 81. Retrieved from
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