Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace

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