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Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace.
Food Chem. 2017 Oct 01; 232:340-350.FC

Abstract

Chardonnay grape pomace was treated with pressurized heat followed by enzymatic hydrolysis, with commercial or pure enzymes, in buffered conditions. The pomace was unfermented as commonly found for white winemaking wastes and treatments aimed to simulate biovalorization processing. Cell wall profiling techniques showed that the pretreatment led to depectination of the outer layers thereby exposing xylan polymers and increasing the extractability of arabinans, galactans, arabinogalactan proteins and mannans. This higher extractability is believed to be linked with partial degradation and opening-up of cell wall networks. Pectinase-rich enzyme preparations were presumably able to access the inner rhamnogalacturonan I dominant coating layers due to the hydrothermal pretreatment. Patterns of epitope abundance and the sequential release of cell wall polymers with specific combinations of enzymes led to a working model of the hitherto, poorly understood innermost xyloglucan-rich hemicellulose layers of unfermented grape pomace.

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Authors+Show Affiliations

Zietsman AJJ
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: jjv2@sun.ac.za.
Moore JP
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: moorejp@sun.ac.za.
Fangel JU
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark. Electronic address: Jonatan.Ulrik.Fangel@carlsberg.com.
Willats WGT
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark. Electronic address: william.willats@newcastle.ac.uk.
Vivier MA
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: mav@sun.ac.za.

MeSH

Cell WallFood HandlingGalactansVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28490083

Citation

Zietsman, Anscha J J., et al. "Combining Hydrothermal Pretreatment With Enzymes De-pectinates and Exposes the Innermost Xyloglucan-rich Hemicellulose Layers of Wine Grape Pomace." Food Chemistry, vol. 232, 2017, pp. 340-350.
Zietsman AJJ, Moore JP, Fangel JU, et al. Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. Food Chem. 2017;232:340-350.
Zietsman, A. J. J., Moore, J. P., Fangel, J. U., Willats, W. G. T., & Vivier, M. A. (2017). Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. Food Chemistry, 232, 340-350. https://doi.org/10.1016/j.foodchem.2017.04.015
Zietsman AJJ, et al. Combining Hydrothermal Pretreatment With Enzymes De-pectinates and Exposes the Innermost Xyloglucan-rich Hemicellulose Layers of Wine Grape Pomace. Food Chem. 2017 Oct 1;232:340-350. PubMed PMID: 28490083.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. AU - Zietsman,Anscha J J, AU - Moore,John P, AU - Fangel,Jonatan U, AU - Willats,William G T, AU - Vivier,Melané A, Y1 - 2017/04/06/ PY - 2016/12/06/received PY - 2017/02/23/revised PY - 2017/04/02/accepted PY - 2017/5/12/entrez PY - 2017/5/12/pubmed PY - 2017/9/2/medline KW - Cell wall KW - Enzymes KW - Grape pomace KW - Pretreatment KW - Rhamnogalacturonan-I SP - 340 EP - 350 JF - Food chemistry JO - Food Chem VL - 232 N2 - Chardonnay grape pomace was treated with pressurized heat followed by enzymatic hydrolysis, with commercial or pure enzymes, in buffered conditions. The pomace was unfermented as commonly found for white winemaking wastes and treatments aimed to simulate biovalorization processing. Cell wall profiling techniques showed that the pretreatment led to depectination of the outer layers thereby exposing xylan polymers and increasing the extractability of arabinans, galactans, arabinogalactan proteins and mannans. This higher extractability is believed to be linked with partial degradation and opening-up of cell wall networks. Pectinase-rich enzyme preparations were presumably able to access the inner rhamnogalacturonan I dominant coating layers due to the hydrothermal pretreatment. Patterns of epitope abundance and the sequential release of cell wall polymers with specific combinations of enzymes led to a working model of the hitherto, poorly understood innermost xyloglucan-rich hemicellulose layers of unfermented grape pomace. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28490083/Combining_hydrothermal_pretreatment_with_enzymes_de_pectinates_and_exposes_the_innermost_xyloglucan_rich_hemicellulose_layers_of_wine_grape_pomace_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)30563-0 DB - PRIME DP - Unbound Medicine ER -