Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes.

摘要: The unraveling of crushed grapes by maceration enzymes during winemaking is difficult to study because the complex and rather undefined nature both substrate enzyme preparations. In this we simplified substrate, using isolated grape skin cell walls, preparations, purified in buffered conditions, carefully follow impact individual combined on walls. By wall profiling techniques could monitor compositional changes polymers due activity. Extensive enzymatic hydrolysis, achieved with a preparation pectinases or cellulase hemicellulase enzymes, completely removed drastically reduced levels pectin polymers, whereas less extensive hydrolysis only opened up structure allowed extraction from within layers. Synergistic activity was detectable as well indications specific polymer associations.