Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration

• Published in: International journal of food science & technology Vol. 52; no. 3; pp. 834 - 842
• Main Authors: Yildiz, Semanur, Mata-Gomez, Marco A, Tari, Canan, Rito-Palomares, Marco
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.03.2017
• Subjects: Aspergillus; Aspergillus sojae; C. Sauvignon; Enzymes; Food science; Grapes; Maceration; Pectinase; phenolic compounds; Phenols; polygalacturonase; Polygalacturonases; Purification; Vitaceae; Wines
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13346

Summary The 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. A new polygalacturonase from an A. sojae mutant as macerating enzyme.