Preliminary study on the interaction of gelatin-red wine components

Italian Journal of Food Science

Volumn 11, Issue 3, 1999, Pages 231-239

  Versari, A ^b   Barbanti, D ^b   Potentini, G ^b   Parpinello, G P ^b   Galassi, S ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Electrophoresis; Gelatins; Interaction; Polyphenols; Turbidity; Wine

Indexed keywords

EID: 0039846875     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. th ed. Association of Official Analytical Chemists; AOAC International Publ., Arlington (Va), USA.
2. Bate-Smith E.C. 1954. Astringency in food. Food. 23: 124.
3. Castellari M., Spinabelli U., Riponi C. and Amati A. 1998. Influence of some technological practices on the quantity of resveratrol in wine. Z. Lebensm. Unters. Forsch. A 206: 151.
4. Clifford M.N. 1997. Astringency. In "Phytochemistry of Food and Vegetables". F.A. Tomas-Barberan and M. Robins (Eds.). Proceeding of the Symposium of the Phytochemical Society of Europe, Murcia, 1995, Clarendon Press, Oxford, UK.
5. Correa-Gorospe I., Polo M.C., Rodriguez-Badiola E. and Rodriguez-Clemente R. 1991. Composition of tartrate precipitates in white wines used for making Spanish sparkling wine. Food Chem. 41: 69.
6. Ferrarini R., Celotti E. and Zironi R. 1996. Importance des charges électriques superficielles des adjuvants œnologiques, des particules et des colloides prèsents dans les mouts et les vins. Rev. Fr. Œnol, 58: 5.
7. Hagerman A.E. 1989. Chemistry of tannin-protein complexation. In "Chemistry of Significance of Condensed Tannin" R.W. Hemingway and J.J. Karchesy (Eds.), p. 323. Plenum Press, New York, NY.
8. Haslam E. and Lilley T.H. 1988. Natural astringency in foodstuffs - A molecular interpretation. Crit. Rev. Food Sci. Nutr. 27: 1.
9. Laemmli U.K. 1970. Cleavage of structural proteins during the assembly of the head of Bacteriophage T4. Nature 227: 680.
10. Lagune L. and Glories Y. 1996a. Les gèlatines œnologiques: matière première, fabrication. Rev. Fr. Œnol. 157: 35.
11. Lagune L. and Glories Y. 1996b. Les gèlatines œnologiques: caractèristiques, propriètès. Rev. Fr. Œnol. 158: 19.
12. Luck G., Liao H., Murray N.J., Grimmer H.R., Warmiski E.E., Williamson M.P., Lilley T.H. and Haslam E. 1994. Polyphenols, astringency and proline-rich proteins. Phytochemistry 37: 357.
13. Parker S.P. 1984. Gelatin. In "McGraw-Hill Encyclopedia of Science & Technology" S.P. Parker (Ed.) p. 780. McGraw-Hill Publ., New York, NY.
14. th Conference on Polyphenols". R. Brouillard, M. Jay and A. Scalbert (Eds.). Palma de Mallorca (Spain), May 23-27, 1994. INRA Publ., Paris, France (Les Colloques, n. 69).
15. Ricardo-Da-Silva J.M., Cheynier V., Souquet J.-M., Moutounet M., Cabains J.-C., Bourzeix M. 1991. Interaction of grape seed procyanidins with various proteins in relation to wine fining. J. Sci. Food Agric. 57: 111.
16. Schagger, H. and von Jagow, G. 1987. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166: 368.
17. Siebert K.J., Carrasco A. and Lynn P.Y. 1996. Formation of protein-polyphenol haze in beverages. J. Agric. Food Chem. 44: 1997.
18. Siebert K.J. and Lynn P.Y. 1997. Haze-active protein and polyphenols in apple juice assessed by turbidimetry. J. Food Sci. 62: 79.
19. Vernhet A., Pellerin P., Prieur C., Osmiansky J. and Moutounet M. 1996. Charge properties of some grape and wine polysaccherides and polyphenolic fractions. Am. J. Enol. Vitic, 47: 25.
20. Versari A., Barbanti D., Potentini G., Mannazzu I., Salvucci A., and Galassi S. 1998. Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components. Int. J. Food Sci. Agric. 78: 245.
21. Yokotsuka K. and Singleton V.L. 1987. Interactive precipitation between graded peptides from gelatin and specific grape tannin fractions in wine-like model solutions. Am. J. Enol. Vitic. 38: 199.