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

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‐purifie...