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Lookup NU author(s): Professor William WillatsORCiD
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© 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.
Author(s): Zietsman AJJ, Moore JP, Fangel JU, Willats WGT, Vivier MA
Publication type: Article
Publication status: Published
Journal: Food Chemistry
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
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