Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking
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Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking. / Gao, Yu; Fangel, Jonatan Ulrik; Willats, William George Tycho; Vivier, Melané A.; Moore, John P.
In: Carbohydrate Polymers, Vol. 152, 2016, p. 510-519.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking
AU - Gao, Yu
AU - Fangel, Jonatan Ulrik
AU - Willats, William George Tycho
AU - Vivier, Melané A.
AU - Moore, John P.
N1 - Copyright © 2016 Elsevier Ltd. All rights reserved.
PY - 2016
Y1 - 2016
N2 - The effectiveness of enzyme-mediated-maceration in red winemaking relies on the use of an optimum combination of specific enzymes. A lack of information on the relevant enzyme activities and the corresponding polysaccharide-rich berry cell wall structure is a major limitation. This study used different combinations of purified recombinant pectinases with cell wall profiling tools to follow the deconstruction process during winemaking. Multivariate data analysis of the glycan microarray (CoMPP) and gas chromatography (GC) results revealed that pectin lyase performed almost as effectively in de-pectination as certain commercial enzyme mixtures. Surprisingly the combination of endo-polygalacturonase and pectin-methyl-esterase only unraveled the cell walls without de-pectination. Datasets from the various combinations used confirmed pectin-rich and xyloglucan-rich layers within the grape pomace. These data support a proposed grape cell wall model which can serve as a foundation to evaluate testable hypotheses in future studies aimed at developing tailor-made enzymes for winemaking scenarios.
AB - The effectiveness of enzyme-mediated-maceration in red winemaking relies on the use of an optimum combination of specific enzymes. A lack of information on the relevant enzyme activities and the corresponding polysaccharide-rich berry cell wall structure is a major limitation. This study used different combinations of purified recombinant pectinases with cell wall profiling tools to follow the deconstruction process during winemaking. Multivariate data analysis of the glycan microarray (CoMPP) and gas chromatography (GC) results revealed that pectin lyase performed almost as effectively in de-pectination as certain commercial enzyme mixtures. Surprisingly the combination of endo-polygalacturonase and pectin-methyl-esterase only unraveled the cell walls without de-pectination. Datasets from the various combinations used confirmed pectin-rich and xyloglucan-rich layers within the grape pomace. These data support a proposed grape cell wall model which can serve as a foundation to evaluate testable hypotheses in future studies aimed at developing tailor-made enzymes for winemaking scenarios.
KW - Journal Article
U2 - 10.1016/j.carbpol.2016.05.115
DO - 10.1016/j.carbpol.2016.05.115
M3 - Journal article
C2 - 27516299
VL - 152
SP - 510
EP - 519
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
SN - 0144-8617
ER -
ID: 169133819