期刊
FOOD CHEMISTRY
卷 105, 期 2, 页码 838-846出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.01.062
关键词
saccharomyces; lees; polysaccharides; beta-glucanase; anthocyanins; HPLC/PDAD; HPLC/RI; red wines
HPLC with refractive index detection (HPLC/RI) was used to study the autolytic release of polysaccharides from the cell walls of six strains of Saccharomyces cerevisiae and the commercial yeast species Sacch. uvarum in a model medium over a nine month period of ageing over lees. The effect of adding P-glucanase was also studied. In the presence of this enzyme autolysis was complete within 2-3 weeks; conventional autolysis needed to proceed for at least five months before large quantities of released polysaccharides could be detected. The final polysaccharide profile of the model medium obtained by enzyme-assisted autolysis was, however, different to that obtained by conventional autolysis, with more fragments of smaller molecular weight and a greater grouping of molecular sizes in the HPLC/RI peaks. The influence on the monomeric anthocyanin content of commercial red wines was examined by HPLC with photodiode array detection (HPLC/PDAD). Ageing over lees without enzymes appeared to have a protective effect on the total monomeric anthocyanin content, while the use of P-glucanase led to a large reduction in their concentration, probably via the undesirable activity of P-glucosidase impurities. (c) 2007 Elsevier Ltd. All rights reserved.
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