Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes
作者： Ana Bautista-Ortín , Rim Ben Abdallah , Liliana Castro-López , María Jiménez-Martínez , Encarna Gómez-Plaza
DOI: 10.3390/IJMS17010123
关键词:
摘要: The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing some fruits, such as grapes apples. These processes are affected by bound to cell wall polysaccharides, which present in high concentrations during fruits. Therefore, effective extraction from fruits their juices or derived products will depend on ability manage these associations, and, this respect, enzymes degrade polysaccharides could play role. main objective work was test role pure hydrolytic (polygalacturonase cellulose) a commercial enzyme containing two activities extent proanthocyanidin-cell interactions. results showed modification promoted reduced amount adsorbed walls since they contributed degradation release diffused into model solution. Some released also presented towards
mdpi.com
core.ac.uk
sci-hub.se 参考文章(31)
C Le Bourvellec, S Guyot, C.M.G.C Renard, Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters. Biochimica et Biophysica Acta. ,vol. 1672, pp. 192- 202 ,(2004) , 10.1016/J.BBAGEN.2004.04.001
Anscha J. J. Zietsman, John P. Moore, Jonatan U. Fangel, William G. T. Willats, Melané A. Vivier, Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes. Journal of Agricultural and Food Chemistry. ,vol. 63, pp. 8267- 8274 ,(2015) , 10.1021/ACS.JAFC.5B02847
Jose L. Pastor del Rio, James A. Kennedy, Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine American Journal of Enology and Viticulture. ,vol. 57, pp. 125- 132 ,(2006)
John P. McManus, Kenneth G. Davis, Terence H. Lilley, Edwin Haslam, The association of proteins with polyphenols Journal of The Chemical Society, Chemical Communications. ,(1981) , 10.1039/C3981000309B
Valérie Riou, Aude Vernhet, Thierry Doco, Michel Moutounet, Aggregation of grape seed tannins in model wine—effect of wine polysaccharides Food Hydrocolloids. ,vol. 16, pp. 17- 23 ,(2002) , 10.1016/S0268-005X(01)00034-0
Carine Le Bourvellec, Jean-Michel Le Quere, Catherine M. G. C. Renard, Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: studies in model suspensions and application. Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 7896- 7904 ,(2007) , 10.1021/JF071515D
Catherine M.G.C Renard, A Baron, S Guyot, J.-F Drilleau, Interactions between apple cell walls and native apple polyphenols: quantification and some consequences International Journal of Biological Macromolecules. ,vol. 29, pp. 115- 125 ,(2001) , 10.1016/S0141-8130(01)00155-6
C. Le Bourvellec, S. Guyot, C.M.G.C. Renard, Interactions between apple (Malus x domestica Borkh.) polyphenols and cell walls modulate the extractability of polysaccharides Carbohydrate Polymers. ,vol. 75, pp. 251- 261 ,(2009) , 10.1016/J.CARBPOL.2008.07.010
Keren A. Bindon, Paul A. Smith, Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins Food Chemistry. ,vol. 136, pp. 917- 928 ,(2013) , 10.1016/J.FOODCHEM.2012.08.016
Inmaculada Romero-Cascales, José Ignacio Fernández-Fernández, José María Ros-García, José María López-Roca, Encarna Gómez-Plaza, Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes International Journal of Food Science and Technology. ,vol. 43, pp. 1295- 1305 ,(2008) , 10.1111/J.1365-2621.2007.01608.X