Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 110-118

  Marangon, Matteo ^a   Vincenzi, Simone ^a   Lucchetta, Marco ^a   Curioni, Andrea ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Chitinases; Haze; Hydrophobicity; Tannin; Thaumatin like proteins; Wine

Indexed keywords

CHITINASES; COMPLEX INTERACTION; DISULFIDE BONDS; FERMENTATION PROCESS; HAZE FORMATION; HYDROPHOBIC INTERACTION CHROMATOGRAPHY; HYDROPHOBIC INTERACTIONS; INSOLUBLE PARTICLES; KEY FACTORS; PROTEIN FRACTIONS; REACTIVE FRACTION; RP-HPLC; SDS-PAGE; SURFACE HYDROPHOBICITY; THAUMATIN-LIKE PROTEIN; WHITE WINES;

AGGLOMERATION; BINDING ENERGY; BINDING SITES; BIOCHEMISTRY; CATIONIC SURFACTANTS; CHROMATOGRAPHIC ANALYSIS; COMPLEXATION; FERMENTATION; HEATING; HYDROPHOBIC CHROMATOGRAPHY; HYDROPHOBICITY; WINE;

PROTEINS;

CHITINASE; TANNIN DERIVATIVE; THAUMATIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WINE PROTEIN;

ARTICLE; BINDING SITE; CHEMICAL REACTION KINETICS; CHROMATOGRAPHY; CONTROLLED STUDY; DISULFIDE BOND; FRACTIONATION; HEATING; HYDROPHOBICITY; PHASE SEPARATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN INTERACTION; PROTEIN PURIFICATION; REDUCTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TURBIDITY; WINE; WINE INDUSTRY;

CHROMATOGRAPHY, LIQUID; HYDROPHOBICITY; OXIDATION-REDUCTION; PLANT PROTEINS; PROTEIN BINDING; SULFHYDRYL COMPOUNDS; TANNINS; TEMPERATURE; WINE;

VITACEAE;

EID: 74549162660     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.10.038     Document Type: Article

References (43)

1. Ferreira R.B., Piçarra-Pereira M.A., Monteiro S., Loureiro V.B., and Teixeira A.R. Trends Food Sci. Technol. 12 (2002) 230
2. Waters E.J., Alexander G., Muhlack R., Pocock K.F., Colby C., O'Neill B.K., Høj P.B., and Jones P. Aust. J. Grape Wine Res. 11 (2005) 215
3. Waters E.J., Shirley N.J., Wallace W., and Williams P.J. J. Agric. Food Chem. 44 (1996) 3
4. Pocock K.F., Alexander G.M., Hayasaka Y., Jones P.R., and Waters E.J. J. Agric. Food Chem. 55 (2007) 1799
5. Waters E.J., Wallace W., and Williams P.J. Am. J. Enol. Viticult. 2 (1991) 123
6. Waters E.J., Wallace W., and Williams P.J. J. Agric. Food Chem. 40 (1992) 1514
7. Hagerman A.E., and Butler L.G. J. Agric. Food Chem. 26 (1978) 809
8. Ricardo-da-Silva J.M., Cheynier V., Souquet J.M., Moutounet M., Cabanis J.C., and Bourzeix M. J. Sci. Food Agric. 57 (1991) 111
9. Serafini M., Maiani G., and Ferro-Luzzi A. J. Agric. Food Chem. 45 (1997) 3148
10. Gupta R.K., and Haslam E. In: Hulse J.H. (Ed). Polyphenols in Cereals and Legume (1980), IDRC, Ottawa
11. Schofield P., Mbugua D.M., and Pell A.N. Anim. Feed Sci. Technol. 91 (2001) 21
12. Herderich M.J., and Smith P.A. Aust. J. Grape Wine Res. 11 (2005) 205
13. Gawel R. Aust. J. Grape Wine Res. 4 (1998) 74
14. Siebert K.J. J. Agric. Food Chem. 47 (1999) 353
15. Waters E.J., Peng Z., Pocock K.F., and Williams P.J. Aust. J. Grape Wine Res. 1 (1995) 86
16. Weetall H.H., Zelko J.T., and Bailey L.F. Am. J. Enol. Viticult. 35 (1984) 212
17. Powers J.R., Nagel C.W., and Weller K. Am. J. Enol. Viticult. 39 (1988) 117
18. Somers C., and Ziemelis G. Am. J. Enol. Viticult. 24 (1973) 47
19. Oh H.I., Hoff J.E., Armstrong G.S., and Haff L.A. J. Agric. Food Chem. 28 (1980) 394
20. Siebert K.J., Carrasco A., and Lynn P.Y. J. Agric. Food Chem. 44 (1996) 1997
21. Vincenzi S., Mosconi S., Zoccatelli G., Dalla Pellegrina C., Veneri G., Chignola R., Peruffo A.D.B., Curioni A., and Rizzi C. Am. J. Enol. Viticult. 56 (2005) 182
22. Laemmli U.K. Nature 227 (1970) 680
23. Blum H., and Beier H. Electrophoresis 8 (1987) 93
24. Segrest J.P., and Jackson R.L. In: Ginsburg V. (Ed). Methods in Enzymology XXVIII, Complex Carbohydrates, Part B (1972), Academic Press, New York 54
25. Pocock K.F., and Rankine B.C. Aust Wine. Brew. Spirit Rev. 91 (1973) 42
26. Segarra I., Lao C., López-Tamames E., and De La Torre-Boronat M.C. Am. J. Enol. Viticult. 6 (1995) 564
27. Bate-Smith E.C. Phytochemistry 14 (1975) 1107
28. Bourzeix M. Ann. Technol. Agric. 16 (1967) 349
29. Peng Z., Pocock K.F., Waters E.J., Francis I.L., and Williams P.J. J. Agric. Food Chem. 45 (1997) 4639
30. Marangon M., Van Sluyter S.C., Haynes P.A., and Waters E.J. J. Agric. Food Chem. 57 (2009) 4415
31. Derckel J.P., Legendre L., Audran J.C., Haye B., and Lambert B. Plant Sci. 119 (1996) 31
32. Pocock K.F., Hayasaka Y., McCarthy M.G., and Waters E.J. J. Agric. Food Chem. 48 (2000) 1637
33. Tattersall D.B., Van Heeswijck R., and Hoj P.B. Plant Physiol. 114 (1997) 759
34. Waterhouse L. Ann. N.Y. Acad. Sci. 957 (2002) 21
35. Carvalho E., Mateus N., and de Freitas V. Anal. Chim. Acta 513 (2004) 97
36. Kato A., Fujimoto K., Matsudomi N., and Kobayashi K. Agric. Biol. Chem. 50 (1986) 417
37. Waters E.J., Hayasaka Y., Tattersall D.B., Adams K.S., and Williams P.J. J. Agric. Food Chem. 46 (1998) 4950
38. de Freitas V., Carvalho E., and Mateus N. Food Chem. 81 (2003) 503
39. Mateus N., Carvalho E., Luis C., and de Freitas V. Anal. Chim. Acta 513 (2004) 135
40. Ribéreau-Gayon P., Glories Y., Maujean A., and Dubourdieu D. In: Wiley, and Sons (Eds). Handbook of Enology vol. 2 (2000), The Chemistry of Wine Stabilization and Treatments, New York
41. Yokotsuka K., Ebihara T., and Sato T. J. Ferment. Technol. 71 (1991) 248
42. Han J.C., and Han G.Y. Anal. Biochem. 220 (1994) 5
43. Ogata C., Gordon P.F., de Vos A., and Kim S.H. J. Mol. Biol. 228 (1992) 893