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Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena.
Food Chem. 2016 Apr 01; 196:526-32.FC

Abstract

The transference of proanthocyanidins from grapes to wine is quite low. This could be due, among other causes, to proanthocyanidins being bound to grape cell wall polysaccharides, which are present in high concentrations in the must. Therefore, the effective extraction of proanthocyanidins from grapes will depend on the ability to disrupt these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the behavior of proanthocyanidin-cell wall interactions when commercial maceration enzymes are present in the solution. The results showed that cell wall polysaccharides adsorbed a high amount of proanthocyanidins and only a limited quantity of proanthocyanidins could be desorbed from the cell walls after washing with a model solution. The presence of enzymes in the solution reduced the proanthocyanidin-cell wall interaction, probably through the elimination of pectins from the cell wall network.

Authors+Show Affiliations

Universidad de las Americas Puebla, Departamento de Ciencias de la Salud, Sta. Catarina Mártir, 72810 Cholula, Puebla, Mexico.Universidad de Murcia, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Campus de Espinardo, 30071 Murcia, Spain. Electronic address: encarna.gomez@um.es.Universidad de las Americas Puebla, Departamento de Ciencias de la Salud, Sta. Catarina Mártir, 72810 Cholula, Puebla, Mexico.Universidad de las Americas Puebla, Departamento de Ciencias de la Salud, Sta. Catarina Mártir, 72810 Cholula, Puebla, Mexico.Universidad de Murcia, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Campus de Espinardo, 30071 Murcia, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26593523

Citation

Castro-López, Liliana del Rocío, et al. "Role of Cell Wall Deconstructing Enzymes in the Proanthocyanidin-cell Wall Adsorption-desorption Phenomena." Food Chemistry, vol. 196, 2016, pp. 526-32.
Castro-López Ldel R, Gómez-Plaza E, Ortega-Regules A, et al. Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena. Food Chem. 2016;196:526-32.
Castro-López, L. d. e. l. . R., Gómez-Plaza, E., Ortega-Regules, A., Lozada, D., & Bautista-Ortín, A. B. (2016). Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena. Food Chemistry, 196, 526-32. https://doi.org/10.1016/j.foodchem.2015.09.080
Castro-López Ldel R, et al. Role of Cell Wall Deconstructing Enzymes in the Proanthocyanidin-cell Wall Adsorption-desorption Phenomena. Food Chem. 2016 Apr 1;196:526-32. PubMed PMID: 26593523.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena. AU - Castro-López,Liliana del Rocío, AU - Gómez-Plaza,Encarna, AU - Ortega-Regules,Ana, AU - Lozada,Daniel, AU - Bautista-Ortín,Ana Belén, Y1 - 2015/09/25/ PY - 2015/07/05/received PY - 2015/09/16/revised PY - 2015/09/22/accepted PY - 2015/11/24/entrez PY - 2015/11/26/pubmed PY - 2016/8/23/medline KW - Cell wall KW - Phloroglucinolysis KW - Polysaccharides KW - Proanthocyanidin KW - Size exclusion chromatography KW - Tannins SP - 526 EP - 32 JF - Food chemistry JO - Food Chem VL - 196 N2 - The transference of proanthocyanidins from grapes to wine is quite low. This could be due, among other causes, to proanthocyanidins being bound to grape cell wall polysaccharides, which are present in high concentrations in the must. Therefore, the effective extraction of proanthocyanidins from grapes will depend on the ability to disrupt these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the behavior of proanthocyanidin-cell wall interactions when commercial maceration enzymes are present in the solution. The results showed that cell wall polysaccharides adsorbed a high amount of proanthocyanidins and only a limited quantity of proanthocyanidins could be desorbed from the cell walls after washing with a model solution. The presence of enzymes in the solution reduced the proanthocyanidin-cell wall interaction, probably through the elimination of pectins from the cell wall network. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26593523/Role_of_cell_wall_deconstructing_enzymes_in_the_proanthocyanidin_cell_wall_adsorption_desorption_phenomena_ DB - PRIME DP - Unbound Medicine ER -