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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Postdoc Rafael Apolinar Valiente

Purification and biochemical characterization of Acacia gum fractions
Rafael Apolinar

My project concerns the development of a protocol for the purification of Acacia gum on a large scale in order to obtain homogeneous fractions in sufficient quantity. The first part of the project consists to extract and purify the molecular fractions of the Acacia gum by different chromatography techniques with one or more semi-preparative columns. The purified fractions will be identified and characterized by chemical, biochemical and mass spectrometric methods. In a second time, I will determine the content in water, polysaccharides and nitrogen in the various purifed fractions.

This work joins within the framework of a collaboration between the UMR SPO and the UMR IATE.

Scientific supervisors of this project : Thierry Doco (UMR SPO) et Christian Sanchez (UMR IATE)

Contact : Rafael Apolinar Valiente (

See CV Rafael Apolinar Valiente

Main publications :

-Flexibility and Hydration of Amphiphilic Hyperbranched Arabinogalactan-Protein from Plant Exudate : A Volumetric Perspective. (2018). V. Mejia Tamayo, M.  Nigen, R. Apolinar-Valiente, T. Doco, P. Williams, D. Renard, C. Sanchez. Colloids and Interfaces, 2,11.

-Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination. (2017). R. Apolinar-Valiente et al. European Food Research and Technology, DOI: 10.1007/s00217-017-2900-8.

-Polysaccharides and oligosaccharides produced on Malvar wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”. (2017). M. Garcia, R. Apolinar-Valiente, P. Williams, B. Esteve-Zarzoso, T. Arroyo, J. Crespo Garcia, T. Doco. Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.7b01676.

-Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines. (2017). L. Martínez-Lapuente, R. Apolinar-Valiente, Z. Guadalupe, B. Ayestarán, S. Pérez-Magariño, P. Williams, T. Doco. Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.8470

-The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. (2017). R. Apolinar-Valiente et al. Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.8270

-Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines (2016). L. Martínez-Lapuente, R. Apolinar-Valiente, Z. Guadalupe, B. Ayestarán, S. Pérez-Magariño, P. Williams, T. Doco. Journal of Agricultural and Food Chemistry, 64 (24), 5020–5030

-Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study (2016). R. Apolinar-Valiente et al. European Food Research and Technology, 242, (12), 2041–2049

-Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques (2015). R. Apolinar-Valiente et al. Food Chemistry, 187, 89–97