Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes
AbstractThe transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution. View Full-Text
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Bautista-Ortín, A.B.; Ben Abdallah, R.; Castro-López, L.R.; Jiménez-Martínez, M.D.; Gómez-Plaza, E. Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes. Int. J. Mol. Sci. 2016, 17, 123.
Bautista-Ortín AB, Ben Abdallah R, Castro-López LR, Jiménez-Martínez MD, Gómez-Plaza E. Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes. International Journal of Molecular Sciences. 2016; 17(1):123.Chicago/Turabian Style
Bautista-Ortín, Ana B.; Ben Abdallah, Rim; Castro-López, Liliana R.; Jiménez-Martínez, María D.; Gómez-Plaza, Encarna. 2016. "Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes." Int. J. Mol. Sci. 17, no. 1: 123.
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