Effect of Flash Release and Pectinolytic Enzyme Treatments on Wine Polysaccharide Composition

2007 ◽  
Vol 55 (16) ◽  
pp. 6643-6649 ◽  
Author(s):  
Thierry Doco ◽  
Pascale Williams ◽  
Véronique Cheynier
Keyword(s):  
Pectinolytic Enzyme ◽  
Polysaccharide Composition

Investigation of polysaccharide composition in medicinal and non-medicinal aloes

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
LI Ahl ◽  
HL Pedersen ◽  
WGT Willats ◽  
N Rønsted ◽  
OM Grace
Keyword(s):  
Polysaccharide Composition

From secretion in Pichia pastoris to application in apple juice processing: Exo-polygalacturonase from Sporothrix schenckii 1099-18

2021 ◽  
Vol 28 ◽  
Author(s):  
Ersin Karataş ◽  
Ahmet Tülek ◽  
Mehmet Mervan Çakar ◽  
Faruk Tamtürk ◽  
Fatih Aktaş ◽  
...  
Keyword(s):  
Pichia Pastoris ◽  
Apple Juice ◽  
Biochemical Characterization ◽  
Signal Sequence ◽  
Sporothrix Schenckii ◽  
Juice Clarification ◽  
Pectinolytic Enzyme ◽  
Pectinolytic Enzymes ◽  
Protein Expression And Purification ◽  
Wide Range

Background: Polygalacturonases are a group of enzymes under pectinolytic enzymes related to enzymes that hydrolyse pectic substances. Polygalacturonases have been used in various industrial applications such as fruit juice clarification, retting of plant fibers, wastewater treatment drinks fermentation, and oil extraction. Objectives: The study was evaluated at the heterologous expression, purification, biochemical characterization, computational modeling, and performance in apple juice clarification of a new exo-polygalacturonase from Sporothrix schenckii 1099-18 (SsExo-PG) in Pichia pastoris. Methods: Recombinant DNA technology was used in this study. Two different pPIC9K plasmids were constructed with native signal sequence-ssexo-pg and alpha signal sequence-ssexo-pg separately. Protein expression and purification performed after plasmids transformed into the Pichia pastoris. Biochemical and structural analyses were performed by using pure SsExo-PG. Results: The purification of SsExo-PG was achieved using a Ni-NTA chromatography system. The enzyme was found to have a molecular mass of approximately 52 kDa. SsExo-PG presented as stable at a wide range of temperature and pH values, and to be more storage stable than other commercial pectinolytic enzyme mixtures. Structural analysis revealed that the catalytic residues of SsExo-PG are somewhat similar to other Exo-PGs. The KM and kcat values for the degradation of polygalacturonic acid (PGA) by the purified enzyme were found to be 0.5868 µM and 179 s-1, respectively. Cu2+ was found to enhance SsExo-PG activity while Ag2+ and Fe2+ almost completely inhibited enzyme activity. The enzyme reduced turbidity up to 80% thus enhanced the clarification of apple juice. SsExo-PG showed promising performance when compared with other commercial pectinolytic enzyme mixtures. Conclusion: The clarification potential of SsExo-PG was revealed by comparing it with commercial pectinolytic enzymes. The following parameters of the process of apple juice clarification processes showed that SsExo-PG is highly stable and has a novel performance.

scholarly journals Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition

2021 ◽  
pp. 129669
Author(s):  
Leticia Martínez Lapuente ◽  
Zenaida Guadalupe ◽  
Belén Ayestarán ◽  
Paula Pérez-Porras ◽  
Ana Belén Bautista-Ortín ◽  
...  
Keyword(s):  
Red Wine ◽  
Ultrasound Treatment ◽  
Polysaccharide Composition

Strain distribution and in planta production of an extracellular polysaccharide depolymerase from Bradyrhizobium japonicum

1992 ◽  
Vol 38 (8) ◽  
pp. 857-861 ◽  
Author(s):  
Michael F. Dunn ◽  
Arthur L. Karr
Keyword(s):  
Bradyrhizobium Japonicum ◽  
Root Nodules ◽  
Extracellular Polysaccharide ◽  
Extracellular Polysaccharides ◽  
Neutral Sugar ◽  
In Planta ◽  
In Vitro Production ◽  
Polysaccharide Composition ◽  
Vitro Production

Thirty-four strains of Bradyrhizobium japonicum were screened for the in vitro production of an extracellular polysaccharide depolymerase active against the B. japonicum acidic extracellular polysaccharide that contains mannose, glucose, galactose, and 4-O-methylgalactose as neutral sugar components. Over 90% of tested strains producing this type of extracellular polysaccharide also produced the extracellular polysaccharide depolymerase, whereas strains producing a compositionally different extracellular polysaccharide did not. In addition, representatives of species related to B. japonicum by extracellular polysaccharide composition or host range were also phenotypically depolymerase negative. Depolymerase was also present in soybean root nodules formed by B. japonicum strain 2143. In contrast to the cell-associated depolymerase activity found in free-living cells of this strain, most of the depolymerase activity present in nodules is free of the bacteroids. The widespread occurrence of the depolymerase among B. japonicum strains and the spatiotemporal distribution of its activity in planta are consistent with the enzyme playing a role in the removal of surface extracellular polysaccharide from the microorganism during the infection of nodulation process. Key words: Bradyrhizobium japonicum, soybean, extracellular polysaccharides, extracellular polysaccharide depolymerase, bacteroids.

Seasonal variations in a polysaccharide composition of Far Eastern red seaweed Ahnfeltiopsis flabelliformis (Phyllophoraceae)

2017 ◽  
Vol 30 (1) ◽  
pp. 535-545 ◽  
Author(s):  
A. O. Kravchenko ◽  
A. O. Byankina Barabanova ◽  
V. P. Glazunov ◽  
I. M. Yakovleva ◽  
I. M. Yermak
Keyword(s):  
Seasonal Variations ◽  
Red Seaweed ◽  
Polysaccharide Composition ◽  
Ahnfeltiopsis Flabelliformis ◽  
Far Eastern

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

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