Kassara, Stella published the artcilePectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties, Computed Properties of 59-23-4, the main research area is penzyme polysaccharide colloidal particle aggregation property.
To explore the effect of pectolytic enzyme application on polysaccharide size and colloidal interactions, rose wines were prepared from pressed Shiraz grape juice, and red wines were made from the same juice by the addition of skins and seeds from fresh pressings. A pectolytic enzyme preparation containing primarily polygalacturonase and side-activities of arabinase and pectin lyase was used. Enzyme treatment enhanced the contribution of high mol. weight (≈ 200 kDa) polysaccharides rich in mannose and glucose (mannoproteins) and removed arabinose-rich polysaccharides of intermediate (≈ 40 kDa) size. Enzyme application reduced the mol. weight average of a class of smaller polysaccharides of approx. 6 kDa (rhamnogalacturonan II). All wines had similar particle sizes, but enzyme treatment markedly reduced particle concentration in wines, particularly in rose wines. Wine polysaccharides were purified and when reconstituted in model wine, showed reduced particle concentration in response to enzyme treatment. Aggregation of polysaccharide in the presence of seed tannin was also markedly reduced by enzyme treatment. The results indicated that changes in structure introduced by the enzyme affected wine colloidal properties, potentially increasing polysaccharide solubility
International Journal of Biological Macromolecules published new progress about Anthocyanins Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Computed Properties of 59-23-4.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts