Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities.

ABSTRACT: The recovery of polysaccharides (PS) from red grape marc and white grape pomace by enzymatic degradation of their cell walls is an interesting green extraction technique that preserves the structure and bioactivity of PS. The type and dose of enzyme, and the liquid/solid (L/S) ratio in PS extraction were studied using four commercial enzymes. Four different doses per enzyme were used, with tartaric acid as solvent and L/S ratios of 1.3/1 and 4/1 for 24 h at 20 °C, compared with a control. The highest dose of enzyme E1, polygalacturonase + pectin lyase + pectin-methyl-esterase (with the highest activity) was the most effective in the degradation of high and medium molecular weight PS. At the lower L/S ratio, the fact that the highest dose of E1 degraded a higher percentage of high and mediu

SUBMITTER: Garaigordobil E 

PROVIDER: S-EPMC11767955 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature