ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access

Chia-Feng Wu1,2, Han Cheng3, Wen-Chang Chang2, Ming-Chang Wu1 and Jen-Shinn Lin1*

1Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan (R.O.C.).
2Department of Medicinal Plant Development, Yupintang Traditional Chinese Medicine Foundation, Taiwan (R.O.C.).
3School of Health Sciences, Purdue University, West Lafayette, IN 47907, USA.
J Pure Appl Microbiol. 2017;11(3):1239-1249
https://doi.org/10.22207/JPAM.11.3.02 | © The Author(s). 2017
Received: 01/06/2017 | Accepted: 19/07/2017 | Published: 30/09/2017
Abstract

Commercial pectic enzymes (CPE) are used in the winemaking process to improve the extraction of aromatic substances and color and for the clarification of juices. These enzymes contain pectinest erase (PE), which reacts with pectin in the process and catalyzesthe de-esterification of pectin by the removal of the C-6 methoxy groups of D-galacturonic acid to release methanol. In this study, cross-linked alcohol insoluble substance (CL-AIS) columns derived from pea pod 50% and 80% degree of esterification (DE) pectin were used to separate PE from other pectinases. Results showed that by using the 80 DE column, PE (PE: 100 unit/mg; polygalacturonase (PG): 6.5 unit/mg; pectinlyase (PL): 82.4 unit/mg; purification fold: 4.8; recovery: 68%) is effectively separated from PL (PL: 445 unit/mg; PG: 8.3 unit/mg; purification fold: 6.7; recovery: 84.3%). Theenzymes were subsequently used to make orange wine to evaluate the effect of different enzymatic treatments on the release of methanol. Lower methanol concentrations throughout fermentation were observed in the enzymatic treatment without PE.

Keywords

Enzymatic treatment; Fermentation; HM-esterified CL-AIS; Methanol; Winemaking.

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