[go: up one dir, main page]

Vidal et al., 2000 - Google Patents

Soluble polysaccharide content at initial time of experimental must preparation

Vidal et al., 2000

Document ID
15705767641695418655
Author
Vidal S
Doco T
Moutounet M
Pellerin P
Publication year
Publication venue
American Journal of Enology and Viticulture

External Links

Snippet

The diversity of procedures used for the analysis of polysaccharides in musts obtained at laboratory scale did not allow their accurate quantification and characterization. Soluble polysaccharides have been isolated from musts at the initial time of preparation of …
Continue reading at www.ajevonline.org (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • C08B37/0048—Processes of extraction from organic materials
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof

Similar Documents

Publication Publication Date Title
Doco et al. Polysaccharide patterns during the aging of Carignan noir red wines
Vidal et al. Soluble polysaccharide content at initial time of experimental must preparation
Roman et al. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
Doco et al. Structural modification of wine arabinogalactans during aging on lees
Zhu et al. Effects of extraction methods on the yield, chemical structure and anti-tumor activity of polysaccharides from Cordyceps gunnii mycelia
Boulet et al. A Fourier transform infrared spectroscopy study of wine polysaccharides
Doco et al. Isolation and characterisation of a rhamnogalacturonan II from red wine
Yu et al. Structural characterization and antioxidant activity of a polysaccharide from the fruiting bodies of cultured Cordyceps militaris
Yu et al. Structural elucidation and biological activity of a novel polysaccharide by alkaline extraction from cultured Cordyceps militaris
Guadalupe et al. Polysaccharide profile and content during the vinification and aging of Tempranillo red wines
Wang et al. Ultrasonic treatment for improved solution properties of a high-molecular weight exopolysaccharide produced by a medicinal fungus
Guadalupe et al. Determination of must and wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size-exclusion chromatography (SEC)
Wu et al. Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin
Waters et al. A wine arabinogalactan-protein that reduces heat-induced wine protein haze
Lemaire et al. Three novel rhamnogalacturonan I-pectins degrading enzymes from Aspergillus aculeatinus: Biochemical characterization and application potential
Doco et al. Evolution of grape (Carignan noir cv.) and yeast polysaccharides during fermentation and post-maceration
Wu et al. Preparing rhamnogalacturonan II domains from seven plant pectins using Penicillium oxalicum degradation and their structural comparison
US11952436B2 (en) Ultrasound and pressure assisted method for extracting pectin rich in RG-I
Hilz et al. The pectic polysaccharide rhamnogalacturonan II is present as a dimer in pectic populations of bilberries and black currants in muro and in juice
Shi et al. Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis
He et al. Purification, structural identification, in vitro hypoglycemic activity and digestion characteristics of polysaccharides from the flesh and peel of wampee (Clausena lansium)
Campestrini et al. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products
US11485799B2 (en) Ultrasonic-assisted method of extracting a pectin rich in RG-I
Martínez-Lapuente et al. Effect of pre-fermentative treatments on polysaccharide composition of white and rosé musts and wines
Aguirre et al. Characterization of a neutral polysaccharide with antioxidant capacity from red wine