Characteristics of yeast polygalacturonases induced during fermentation ongrape skins

Citation
T. Takayanagi et al., Characteristics of yeast polygalacturonases induced during fermentation ongrape skins, AM J ENOL V, 52(1), 2001, pp. 41-44
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agriculture/Agronomy
Journal title
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
ISSN journal
0002-9254 → ACNP
Volume
52
Issue
1
Year of publication
2001
Pages
41 - 44
Database
ISI
SICI code
0002-9254(2001)52:1<41:COYPID>2.0.ZU;2-4
Abstract
Polygalacturonase activity in must prepared from Muscat Bailey A (Bailey x Muscat Hamburg) grapes increased markedly at one day after the addition of yeast, whereas no enzyme activity was detected throughout fermentation in m ust made from the juice alone. Polygalacturonase activity increased in must s made using either fresh or heated skins. These results indicated that pol ygalacturonase was produced by growing yeasts and that the skin fraction (s kins and seeds) was necessary for production of the enzyme. Three polygalac turonases (PG-I, II, and III) were separated from the skin fraction by DEAE Sepharose Fast Flow column chromatography. PG-I released a monomer, dimer, and trimer from the substrate polygalacturonic acid, whereas PG-II and III released only the monomer. The optimal pH of both PG-I and II was 3.5, whe reas that of PG-III was 4.5. The activities of PG-I, II, and III were parti ally inhibited by SO2 and ethanol.