Structural studies of a hemicellulose B fraction (B-2) from the cork of <i>Quercus</i> <i>suber</i>

Asensio, Amparo

doi:10.1139/v88-078

Cited by 12 publications

(13 citation statements)

References 8 publications

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“…The hemicelluloses are another water insoluble group of polysaccharides present in cork cell walls. The main known hemicellulose polysaccharides comprise three different groups of polysaccharides ( Figure 5), the 4-O-methylglucuronoxylan, arabino-4-O-methylglucuronoxylan and 4-O-methylglucuronoarabinogalactoglucoxylan [41][42][43][44]. Xylans in the cell walls are amorphous and the [39]).…”

Section: Polysaccharidesmentioning

confidence: 99%

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

Ribeiro¹,

Cosme²,

Nunes³

2019

Advances in Grape and Wine Biotechnology

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We recently proposed a simple methodology to improve cork powder waste adsorption properties through vacuum degassing and solvent impregnation, to use this abundant and cheap material as a new wine fining agent. Its applicability was first shown for red wine 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) reduction. Nowadays, the presence of 4-EP and 4-EG is a serious problem in the wine industry, known as "Brett character", by the negative aroma imparted by these volatile phenols (VPs) to red wine. There are only some curative treatments to remove these compounds without impacting negatively on wine quality. Optimised cork powder was used successfully as a new treatment for the reduction of these negative VPs (41-75% for 4-EP and 40-69% for 4-EG) increasing at the same time wine sensory performance. Wine treated with cork powder reduced 6.9% phenolic acids and catechin and 2.3% monomeric anthocyanins without any significant change in colour intensity. In this chapter, the cork complex structure is discussed, besides the impact of its use in wine containing VPs on physicochemical composition and quality. This new application of this natural, abundant and cheap material has the potential of being a new wine fining agent with low environmental impact.

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Section: Polysaccharidesmentioning

confidence: 99%

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

Ribeiro¹,

Cosme²,

Nunes³

2019

Advances in Grape and Wine Biotechnology

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“…50,51 The degree of polymerisation is also quite different (respectively 1000 and 100-200) and hemicellulose consists of branched chains. 56 The polysaccharides consist of a sequence of low molecular weight chains or monomers (Table 6) connected by glycoside linkages.…”

Section: Polysaccharidesmentioning

confidence: 99%

“…61 Other important analytical methods for these components are NMR and chromatography. 50,51,56,62 Several important studies give generic information on cork polysaccharides, 50 and more specifically on hemicelluloses.…”

Section: Polysaccharidesmentioning

confidence: 99%

Cork: properties, capabilities and applications

Silva¹,

Sabino²,

Fernandes³

et al. 2008

International Materials Reviews

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Cork is a natural, renewable, sustainable raw material that has been used for many centuries. As a result of this very long term interest, the scientific literature on cork is extensive. The present review focuses on the chemical composition, physical and mechanical properties of cork and on its products and sub-products. The substantial efforts to fully characterise cork, as well as new developments and evolving research, are reviewed, beginning with its histology, growth and morphology (at macro-and microscales). The chemical structure is analysed in detail, covering both the materials that form the wall structure and the low molecular weight, extractable components. The unique properties of cork are discussed and correlated with current knowledge on morphology and chemical structure. Finally, the important industrial applications of cork are reviewed, in the context of research to provide cork with novel, high added-value applications.

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“…Another portion of methylated polysaccharide was reduced with LiAlH 4 22 and then hydrolyzed, and the resulting sugars were converted into their corresponding partially methylated alditol acetates; these were analyzed by GC and GC-MS and the results summarized in Table 1. The results of methylation analysis of the polysaccharide revealed that hemicellulose HA-1 is a linear acidic xylan having a backbone of β-D-xylopyranosyl residues bonded together by (1f4) glycosidic links.…”

Section: Resultsmentioning

confidence: 99%

“…A portion of the methylated polysaccharide was hydrolyzed, and the resulting sugars were converted into the corresponding partially methylated alditol acetates (PMAA), 15 which were analyzed by GC 20 and GC-MS. 21 To a solution of another portion of the methylated polysaccharide (22.7 mg) in dry tetrahydrofuran (10 mL) was added LiAlH 4 (lithium aluminum hydride) (380 mg). 22 The mixture was refluxed in an atmosphere of N 2 for 24 h, 2 mL of acetone was added to destroy the excess of hydride, and it was filtered through Whatman No. 1 paper.…”

Section: Resultsmentioning

confidence: 99%

Structure of a Hemicellulose A Fraction in Dietary Fiber from the Seed of Grape Variety Palomino (Vitis vinifera cv. Palomino)

et al. 1998

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The structure of one of the hemicellulose A fractions (HA-1) extracted from the seeds of the grape variety Palomino (Vitis vinifera cv. Palomino) has been studied by means of methylation, 1H NMR, 13C NMR, and partial hydrolysis. This hemicellulose seems to be a homogeneous polysaccharide with an apparent molecular weight of 68 500. Its structure is that of an acidic xylan, a linear chain of beta-D-xylopyranosyl units, bonded together by (1-->4) glycosidic links, containing single alpha-D-xylopyranosyl and 4-O-methyl-alpha-D-glucopyranuronosyl residues joined by glycosidic links to position 2 of the xylose units of the main chain, in proportions of one residue to every 25 units of xylose.

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Structural studies of a hemicellulose B fraction (B-2) from the cork of Quercus suber

Cited by 12 publications

References 8 publications

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

Cork: properties, capabilities and applications

Structure of a Hemicellulose A Fraction in Dietary Fiber from the Seed of Grape Variety Palomino (Vitis vinifera cv. Palomino)

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