Immobilization of Alpha Acetolactate Decarboxylase in Hybrid Gelatin/Alginate Support for Application to Reduce Diacetyl Off-Flavor in Beer

Beer production is the largest among alcoholic beverages. Its process complex and demands several steps. Lager beers commonly present an off-flavor of butter that due to presence diacetyl, avoid such a problem, long period maturation (3–5 weeks) required. Another way application (α-acetolactate decarboxylase) ALDC accelerate process. The objectives work were develop low-cost support using gelatin, residue from capsules nutraceutical industry, immobilize enzyme. For this, yield, efficiency activity recovered, stability free immobilized enzymes at different temperatures pH evaluated. To evaluate capacity when applied directly beer their operational stability, three concentrations glutaraldehyde (1%, 2.5% 5%) tested in distilled water as cross-linking agent. best results obtained 95.6%, 27.0% 23.6%, respectively, for recovery. Immobilization provided high over wide range. enzyme showed greater 50 60 °C. derivative adequate reuse capacity, its dehydrated form had excellent after periods storage.