Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6354
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dc.contributor.authorYıldız, Semanur-
dc.contributor.authorMata-Gomez, Marco A.-
dc.contributor.authorTarı, Canan-
dc.contributor.authorRito-Palomares, Marco-
dc.date.accessioned2017-10-13T13:51:55Z-
dc.date.available2017-10-13T13:51:55Z-
dc.date.issued2017-03-
dc.identifier.citationYıldız, S., Mata-Gomez, M. A., Tarı, C., and Rito-Palomares, M. (2017). Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration. International Journal of Food Science and Technology, 52(3), 834-842. doi:10.1111/ijfs.13346en_US
dc.identifier.issn0950-5423-
dc.identifier.urihttp://doi.org/10.1111/ijfs.13346-
dc.identifier.urihttp://hdl.handle.net/11147/6354-
dc.description.abstractThe use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi-purified and tested for grape mash maceration. Crude extract (CE), a commercial pectinase, and two high PG activity semi-purified preparations, FI and FII , were applied for maceration at PG activity of 3.5 U g−1 of grape for 46 h. Enzyme-assisted maceration significantly (P < 0.05) increased the total phenolic content from 255.8 to 916.3 ± 5.2, 5732.9 ± 9.9, 563.4 ± 6.7 and 620.6 ± 18.4 mg L−1 for CE, commercial pectinase, FI and FII, respectively. The content of individual phenolics such as gallic, protocatechuic, chlorogenic and p-coumaric acids was improved. Principal component and hierarchical clustering analyses suggested that CE has a better performance upon the release of phenols. Semi-purified preparations acted similar to commercial pectinase. These findings open an opportunity for the potential use of PG from the mutant strain as an alternative macerating enzyme.en_US
dc.description.sponsorshipEU-FP7-Marie Curie Action (PIRSES-GA 2010-269211); Biotechnology and Synthetic Biology Focus Group (0020DII001 0820000100); National Council on Science and Technology of Mexico (CONACyT) (204152)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAspergillus sojaeen_US
dc.subjectC. Sauvignonen_US
dc.subjectMacerationen_US
dc.subjectPhenolic compoundsen_US
dc.subjectPolygalacturonaseen_US
dc.subjectPurificationen_US
dc.titlePartial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash macerationen_US
dc.typeArticleen_US
dc.institutionauthorYıldız, Semanur-
dc.institutionauthorTarı, Canan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume52en_US
dc.identifier.issue3en_US
dc.identifier.startpage834en_US
dc.identifier.endpage842en_US
dc.identifier.wosWOS:000394510500030en_US
dc.identifier.scopus2-s2.0-85012950179en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/ijfs.13346-
dc.relation.doi10.1111/ijfs.13346en_US
dc.coverage.doi10.1111/ijfs.13346en_US
local.message.claim2022-06-07T13:17:51.122+0300|||rp02310|||submit_approve|||dc_contributor_author|||None*
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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