Characterization of natural haze protein in sauvignon white wine

被引：68

作者：

Esteruelas, M. ^{[1
]}

Poinsaut, P. ^{[2
]}

Sieczkowski, N. ^{[2
]}

Manteau, S. ^{[2
]}

Fort, M. F. ^{[1
]}

Canals, J. M. ^{[1
]}

Zamora, F. ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Fac Enol Tarragona CeRTA, Dept Bioquim & Biotecnol, Tarragona 43007, Spain

[2] Martin Vialatte CEnol, F-51319 Epernay, France

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 01期

关键词：

Haze proteins; White wine; Electrophoresis; FPLC; MALDI-TOF/TOF; HEAT-UNSTABLE PROTEINS; MASS-SPECTROMETRY; GRAPE JUICE; BENTONITE; FRACTION; REMOVAL; INSTABILITY; QUALITY;

D O I：

10.1016/j.foodchem.2008.07.031

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The natural precipitate of a white Sauvignon wine was dissolved, lyophilized and analyzed by molecular exclusion FPLC and/or electrophoresis (SDS-PAGE, native and isoelectrofocusing) using three types of stains (Coomassie blue, silver stain and PAS stain). The protein spots were digested and analyzed by MALDI-TOF/TOF MS. Direct analysis of the precipitates by SDS-PAGE gave no bands with Coomassie blue stain and five bands with silver stain. It was not possible to identify these bands by MALDI-TOF/TOF MS. However, applying molecular exclusion FPLC prior to SDS-PAGE improved sensitivity and enabled three bands to be identified. These were the previously described thaumatin-like protein (VVTL1) and two proteins that to our knowledge have never been described as components of protein haze: beta-(1-3)-glucanase and ripening-related protein grip22 precursor. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：28 / 35

页数：8

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