Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines

Torresi, Sara; Frangipane, Maria Teresa; Garzillo, Anna Maria Vittoria; Massantini, Riccardo; Contini, Marina

doi:10.1016/j.foodres.2013.10.034

Cited by 25 publications

(15 citation statements)

References 27 publications

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“…Therefore, two possible explanations could be suggested for the decrease in amino acid content during the ageing: first, that protease A produced peptides rather than amino acids; and, second, that amino acids released were later transformed by decarboxylation, deamination and/or synthesis reactions which led to the formation of a number of traditional sparkling wine aroma compounds . Similar results were obtained by other authors, who observed a decrease in amino acid content during the ageing of sparkling wines . The amino acid content of the final sparkling wines were in the range reported in white sparkling wines made from other grape varieties …”

Section: Resultssupporting

confidence: 83%

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

et al. 2017

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BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo sparkling wines has been undertaken.

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Section: Resultssupporting

confidence: 83%

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

et al. 2017

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“…A separação de compostos de levedura intracelular para uso em aplicações alimentares requerem meios eficientes de separação da parede celular. Várias metodologias para a repartição do fermento foram relatadas por outros autores, entre elas, destacam-se: métodos físicos, como temperaturas elevadas (TANGÜLER; ERTEN, 2009), ultrassom (GAO et al, 2014, alta pressão (SHYNKARYK et al, 2009); métodos químicos, com a utilização de álcalis, solventes orgânicos, detergentes e ácidos (YAMADA et al, 2010;ISHII et al, 2016); e métodos enzimáticos (TORRESI et al, 2014). Ainda, alguns reagentes e técnicas podem ser empregados para isolamento da proteína de levedura com baixo teor de RNA (FERREIRA et al, 2010).…”

Section: Resultados E Discussão a Levedura Residual Cervejeira E Suunclassified

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

Chaves¹,

Lima²,

Canan³

et al. 2019

Tópicos Em Nutrição E Tecnologia De Alimentos

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O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. 2019 Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. www.atenaeditora.com.br Sendo assim, a SAN está relacionada a fome, a desnutrição, a obesidade, ao sobrepeso, as doenças ligadas à alimentação e à qualidade dos alimentos, ao modelo de produção e consumo de alimentos. Tendo em vista a importância deste tema e necessidade de reflexões sobre o mesmo, este livro apresenta quatorze artigos relacionados aos diferentes vieses desta temática. Os artigos são resultado de pesquisas realizadas nos mais diversos setores e instituições, com uma riqueza metodológica e de resultados. Aos pesquisadores, aos editores e aos leitores, a quem se dedica este trabalho, agradeço imensamente a oportunidade de organizá-lo.

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“…Similarly, in the present study, we demonstrate the capacity of WaExg2 to hydrolyse laminarin and yeast cells. The latter activity may also facilitate the release of beneficial cell wall components and cytoplasmic proteins from (sparkling) wine yeasts (Zinnai et al ., ; Torresi et al ., ).…”

Section: Discussionmentioning

confidence: 97%

The yeastWickerhamomyces anomalusAS1 secretes a multifunctional exo-β-1,3-glucanase with implications for winemaking

Schwentke

Sabel

Petri

et al. 2014

Yeast

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A multifunctional exo-β-1,3-glucanase (WaExg2) was purified from the culture supernatant of the yeast Wickerhamomyces anomalus AS1. The enzyme was identified by mass spectroscopic analysis of tryptic peptide fragments and the encoding gene WaEXG2 was sequenced. The latter codes for a protein of 427 amino acids, beginning with a probable signal peptide (17 aa) for secretion. The mature protein has a molecular mass of 47 456 Da with a calculated pI of 4.84. The somewhat higher mass of the protein in SDS-PAGE might be due to bound carbohydrates. Presumptive disulphide bridges confer a high compactness to the molecule. This explains the apparent smaller molecular mass (35 kDa) of the native enzyme determined by electrophoresis, whereas the unfolded form is consistent with the theoretical mass. Enzymatic hydrolysis of selected glycosides and glycans by WaExg2 was proved by TLC analysis of cleavage products. Glucose was detected as the sole hydrolysis product from laminarin, underlining that the enzyme acts as an exoglucanase. In addition, the enzyme efficiently hydrolysed small β-linked glycosides (arbutin, esculin, polydatin, salicin) and disaccharides (cellobiose, gentiobiose). WaExg2 was active under typical wine-related conditions, such as low pH (3.5-4.0), high sugar concentrations (up to 20% w/v), high ethanol concentrations (10-15% v/v), presence of sulphites (up to 2 mM) and various cations. Therefore, the characterized enzyme might have multiple uses in winemaking, to increase concentrations of sensory and bioactive compounds by splitting glycosylated precursors or to reduce viscosity by hydrolysis of glycan slimes.

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Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines

Cited by 25 publications

References 27 publications

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

The yeastWickerhamomyces anomalusAS1 secretes a multifunctional exo-β-1,3-glucanase with implications for winemaking

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