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

Lookup NU author(s): Professor William WillatsORCiD

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Abstract

© 2017 Elsevier Ltd Chardonnay grape pomace was treated with pressurized heat followed by enzymatic hydrolysis, with commercial or pure enzymes, in buffered conditions. The pomace was unfermented as commonly found for white winemaking wastes and treatments aimed to simulate biovalorization processing. Cell wall profiling techniques showed that the pretreatment led to depectination of the outer layers thereby exposing xylan polymers and increasing the extractability of arabinans, galactans, arabinogalactan proteins and mannans. This higher extractability is believed to be linked with partial degradation and opening-up of cell wall networks. Pectinase-rich enzyme preparations were presumably able to access the inner rhamnogalacturonan I dominant coating layers due to the hydrothermal pretreatment. Patterns of epitope abundance and the sequential release of cell wall polymers with specific combinations of enzymes led to a working model of the hitherto, poorly understood innermost xyloglucan-rich hemicellulose layers of unfermented grape pomace.

Publication metadata

Author(s): Zietsman AJJ, Moore JP, Fangel JU, Willats WGT, Vivier MA

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2017

Volume: 232

Pages: 340-350

Print publication date: 01/10/2017

Online publication date: 06/04/2017

Acceptance date: 02/04/2017

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier Ltd

URL: https://doi.org/10.1016/j.foodchem.2017.04.015

DOI: 10.1016/j.foodchem.2017.04.015

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