Isolation, Purification, and Characterization of an Arabinogalactan from a Red Wine

• J.M. Brillouet ^[2] ; C. Bosso ^[1] ; M. Moutounet ^[2]
  1. [1] Centre National de la Recherche Scientifique

     Centre National de la Recherche Scientifique

     París, Francia

     
  2. [2] Institut National de la Recherche Agronomique
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 41, Nº 1, 1990, págs. 29-36
• Idioma: inglés
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• Resumen

  • A polysaccharide originating from grape was purified from a young red wine by affinity, gel permeation, and ion exchange chromatography. Methylation structural analysis and enzymatic degradation by an α-L-arabinofuranosidase showed that this polysaccharide is an arabino-3,6-galactan built of (1 → 3)-galactan inner chains carrying (1 → 6)-galactan chains heavily substituted at positions 3 and 4 by single terminal α-L-arabinofuranose residues. This wine arabinogalactan has a low viscosity and a weight-average molecular weight (MW) of 178000.