Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration

Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration

Summary The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi‐purified and tested for grape mash maceration. Crude extract (CE), a commercial pectinase, and two high PG activity semi‐purifie...

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Veröffentlicht in:International journal of food science & technology 2017-03, Vol.52 (3), p.834-842
Hauptverfasser: Yildiz, Semanur, Mata-Gomez, Marco A, Tari, Canan, Rito-Palomares, Marco
Format: Artikel
Sprache:eng
Schlagworte:
Aspergillus
Aspergillus sojae
C. Sauvignon
Enzymes
Food science
Grapes
Maceration
Pectinase
phenolic compounds
Phenols
polygalacturonase
Polygalacturonases
Purification
Vitaceae
Wines
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Zusammenfassung:Summary The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi‐purified and tested for grape mash maceration. Crude extract (CE), a commercial pectinase, and two high PG activity semi‐purified preparations, FI and FII, were applied for maceration at PG activity of 3.5 U g−1 of grape for 46 h. Enzyme‐assisted maceration significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13346