A Fourier transform infrared spectroscopy study of wine polysaccharides

Fifteen polysaccharides previously purified from a red wine and whose structures had been characterised were studied by Fourier transform-infrared spectroscopy (FTIR). These polysaccharides are representative of the main families of polysaccharides found in wines: mannoproteins, arabinogalactan-prot...

Full description

Saved in:
Bibliographic Details
Published in:Carbohydrate polymers 2007-05, Vol.69 (1), p.79-85
Main Authors: Boulet, J.C., Williams, P., Doco, T.
Format: Article
Language:English
Subjects:
Applied sciences
Arabinogalactan-proteins
Biological and medical sciences
Chemical Sciences
Exact sciences and technology
Fermented food industries
Food industries
FTIR
Fundamental and applied biological sciences. Psychology
Mannoproteins
Natural polymers
Physicochemistry of polymers
Polymers
Polysaccharides
RG-II
Rhamnogalacturonan-I
Rhamnogalacturonan-II
Starch and polysaccharides
Wine
Wines and vinegars
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fifteen polysaccharides previously purified from a red wine and whose structures had been characterised were studied by Fourier transform-infrared spectroscopy (FTIR). These polysaccharides are representative of the main families of polysaccharides found in wines: mannoproteins, arabinogalactan-proteins, RG-I and RG-II. The spectra were processed at between 950 and 1850 cm −1. Significant differences were found between the polysaccharide families. The spectra are explained with reference to glycosyl residues, proteic and galacturonic acid compositions.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2006.09.003