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

@article{Zietsman2017CombiningHP,
  title={Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace.},
  author={Anscha J J Zietsman and John P. Moore and Jonatan Ulrik Fangel and William George Tycho Willats and Melan{\'e} A Vivier},
  journal={Food chemistry},
  year={2017},
  volume={232},
  pages={
          340-350
        }
}
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… CONTINUE READING
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