title: Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.
abstract: The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.
authors.affiliation: Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain. anabel@um.es.
authors.forename: Ana Belén
authors.initials: AB
authors.lastname: Bautista-Ortín
authors.affiliation: Université de Tunis El Manar, Faculté des Sciences de Tunis, 2092 Tunis, Tunisia. rima_bio@hotmail.com.|LIP-MB, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, 2046 Tunis, Tunisia. rima_bio@hotmail.com.
authors.forename: Rim
authors.initials: R
authors.lastname: Ben Abdallah
authors.affiliation: Departamento de Ingeniería Química, Universidad de las Américas Puebla, Alimentos y Ambiental, Sta. Catarina Mártir, 72810 San Andrés Cholula, Puebla, México. lilianar.castrolz@udlap.mx.
authors.forename: Liliana Del Rocío
authors.initials: Ldel R
authors.lastname: Castro-López
authors.affiliation: Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain. mariadolores.jimenezm@um.es.
authors.forename: María Dolores
authors.initials: MD
authors.lastname: Jiménez-Martínez
authors.affiliation: Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain. encarnag@um.es.
authors.forename: Encarna
authors.initials: E
authors.lastname: Gómez-Plaza
mesh_terms: D002473:Cell Wall / Q000737:chemistry*; D002480:Cellulase / Q000737:chemistry*; D002850:Chromatography, Gel; D005524:Food Technology / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D006868:Hydrolysis; D027845:Malus / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry; D011096:Polygalacturonase / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification; D044945:Proanthocyanidins / Q000737:chemistry* / Q000302:isolation & purification; D027843:Vitis / Q000737:chemistry
chemical_list: D010936:Plant Extracts; D011134:Polysaccharides; D044945:Proanthocyanidins; D011096:Polygalacturonase; D002480:Cellulase
keywords: cell wall; cellulase; enzymes; phloroglucionolysis; polygalacturonase; polysaccharides; proanthocyanidin; size exclusion chromatography; tannins