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https://hdl.handle.net/11147/6354
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yıldız, Semanur | - |
dc.contributor.author | Mata-Gomez, Marco A. | - |
dc.contributor.author | Tarı, Canan | - |
dc.contributor.author | Rito-Palomares, Marco | - |
dc.date.accessioned | 2017-10-13T13:51:55Z | - |
dc.date.available | 2017-10-13T13:51:55Z | - |
dc.date.issued | 2017-03 | - |
dc.identifier.citation | Yıldız, S., Mata-Gomez, M. A., Tarı, C., and Rito-Palomares, M. (2017). Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration. International Journal of Food Science and Technology, 52(3), 834-842. doi:10.1111/ijfs.13346 | en_US |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | http://doi.org/10.1111/ijfs.13346 | - |
dc.identifier.uri | http://hdl.handle.net/11147/6354 | - |
dc.description.abstract | 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 < 0.05) increased the total phenolic content from 255.8 to 916.3 ± 5.2, 5732.9 ± 9.9, 563.4 ± 6.7 and 620.6 ± 18.4 mg L−1 for CE, commercial pectinase, FI and FII, respectively. The content of individual phenolics such as gallic, protocatechuic, chlorogenic and p-coumaric acids was improved. Principal component and hierarchical clustering analyses suggested that CE has a better performance upon the release of phenols. Semi-purified preparations acted similar to commercial pectinase. These findings open an opportunity for the potential use of PG from the mutant strain as an alternative macerating enzyme. | en_US |
dc.description.sponsorship | EU-FP7-Marie Curie Action (PIRSES-GA 2010-269211); Biotechnology and Synthetic Biology Focus Group (0020DII001 0820000100); National Council on Science and Technology of Mexico (CONACyT) (204152) | en_US |
dc.language.iso | en | en_US |
dc.publisher | John Wiley and Sons Inc. | en_US |
dc.relation.ispartof | International Journal of Food Science and Technology | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Aspergillus sojae | en_US |
dc.subject | C. Sauvignon | en_US |
dc.subject | Maceration | en_US |
dc.subject | Phenolic compounds | en_US |
dc.subject | Polygalacturonase | en_US |
dc.subject | Purification | en_US |
dc.title | Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration | en_US |
dc.type | Article | en_US |
dc.institutionauthor | Yıldız, Semanur | - |
dc.institutionauthor | Tarı, Canan | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 52 | en_US |
dc.identifier.issue | 3 | en_US |
dc.identifier.startpage | 834 | en_US |
dc.identifier.endpage | 842 | en_US |
dc.identifier.wos | WOS:000394510500030 | en_US |
dc.identifier.scopus | 2-s2.0-85012950179 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1111/ijfs.13346 | - |
dc.relation.doi | 10.1111/ijfs.13346 | en_US |
dc.coverage.doi | 10.1111/ijfs.13346 | en_US |
local.message.claim | 2022-06-07T13:17:51.122+0300 | * |
local.message.claim | |rp02310 | * |
local.message.claim | |submit_approve | * |
local.message.claim | |dc_contributor_author | * |
local.message.claim | |None | * |
dc.identifier.wosquality | Q2 | - |
dc.identifier.scopusquality | Q2 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.openairetype | Article | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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