Characterization of cider by its hydrophobic protein profile and foam parameters

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 220-226

  Blanco Gomis, Domingo ^a   Mangas Alonso, Juan J ^b   Expósito Cimadevilla, Yoana ^a   Gutiérrez Álvarez, Ma Dolores ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b Servicio Regional de Investigación y Desarrollo Agroalimentario de Asturias   (Spain)

Author keywords

Cider; Foam; Multivariate techniques; Protein; RP HPLC

Indexed keywords

PROTEIN;

ARTICLE; CARBON DIOXIDE TENSION; CARBONATED BEVERAGE; CIDER; FOAM STABILITY; FOAMING; FOOD BIOTECHNOLOGY; GAS FLOW; PHYSICAL PARAMETERS; PROTEIN CONTENT; SPAIN;

EID: 75749113996     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.075     Document Type: Article

References (30)

1. Andrés-Lacueva C., López-Tamanes E., Lamuela-Raventós R.M., Buxaderas S., and De la Torre-Boronat M.C. Characteristics of sparkling base wines affecting foam behaviour. J. Agric. Food Chem. 44 (1996) 989-995
2. Bamforth C.W. The foaming properties of beer. J. Inst. Brew. 91 (1985) 370-383
3. Bikerman J.J. The unit of foaminess. Trans. Faraday Soc. 34 (1938) 634-638
4. Blanco Gomis D., Expósito Cimadevilla Y., Junco Corujedo S., and Gutiérrez Álvarez M.D. Fractionation and characterization of soluble proteins from cider. Food Chem. 83 (2003) 507-513
5. Blanco Gomis D., Mangas Alonso J.J., Junco Corujedo S., and Gutiérrez Álvarez M.D. Cider proteins and foam characteristics: A contribution to its characterization. J. Agric. Food Chem. 55 (2007) 2526-2531
6. Blanco Gomis D., Mangas Alonso J.J., Junco Corujedo S., and Gutiérrez Álvarez M.D. Characterization of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics. Food Chem. 115 (2009) 375-379
7. Bobe G., Beitz D.C., Freeman A.F., and Lindberg G.L. Separation and quantitation of bovine milk proteins by reversed-phase high-performance liquid chromatography. J. Agric. Food Chem. 46 (1998) 458-463
8. Brissonnet F., and Maujean A. Identification of some foam-active compounds in champagne base wines. Am. J. Enol. Viticult. 42 (1991) 97-102
9. Brissonnet F., and Maujean A. Characterization of foaming proteins in a Champagne base wine. Am. J. Enol. Vitic. 44 3 (1993) 297-301
10. Forina M., Leardi R., Armanino C., and Lanteri S. An extendable package of programs for data exploration, classification, and correlation (1988), Elsevier, Amsterdam
11. Gallart M., Tomás X., Suberbiola G., López-Tamames E., and Buxaderas S. Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines. J. Sci. Food Agric. 84 (2004) 127-133
12. García M.J., Aleixandre J.L., Álvarez I., and Lizama V. Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds. Eur. Food Res. Technol. 229 (2009) 133-139
13. González L.M., and González-Lara R. Solid-phase extraction of soluble proteins in grape musts. J. Chromatogr. A 655 (1993) 336-339
14. González-Lara R., Correa I., Polo M.C., Martín-Alvarez P.J., and Ramos M. Classification of variety musts by statistical analysis of their electrophoresis protein pattern. Food Chem. 34 (1989) 103-110
15. González-Lara R., and González L.M. Analysis of the soluble proteins in grape musts by reversed-phase HPLC. Chromatographia 32 (1991) 463-465
16. Kinsella J.E. Functional properties of proteins: Possible relationships between structure and function in foams. Food Chem. 7 (1981) 273-288
17. Knuutinen J., and Harjula P. Identification of fish species by reversed-phase high-performance liquid chromatography with photodiode-array detection. J. Chromatogr. B 705 (1998) 11-21
18. Mangas J.J., Moreno J., Rodríguez R., Picinelli A., and Suárez B. Analysis of polysaccharides in cider: Their effect on sensory foaming properties. J. Agric. Food Chem. 47 (1999) 152-156
19. Moreno-Arribas M.V., Cabello F., Polo M.C., Martín-Álvarez P.J., and Pueyo E. Assessment of the native electrophoretic analysis of total grape-must proteins for the characterization of Vitis vinifera L. Cultivars. J. Agric. Food Chem. 47 (1999) 114-120
20. Núñez Y.P., Carrascosa A.V., González R., Polo M.C., and Martínez-Rodríguez A. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines. J. Agric. Food Chem. 54 (2006) 7898-7903
21. Picinelli Lobo A., Fernández Tascón N., Rodríguez Madrera R., and Suárez Valles B. Sensory and foaming properties of sparkling cider. J. Agric. Food Chem. 53 (2005) 10051-10056
22. Polo M.C., Cáceres I., Palop L., Dizy M., Pueyo E., and Martín-Álvarez P.J. Study of the proteic fraction of grape musts by high performance liquid chromatography and electrophoretical techniques. Variety differentiation. In: Charalambous G. (Ed). Proceedings of the 6th international flavor conference, Rethymnon, Crete, Greece (1989), Elsevier Science, Amsterdam 87-101
23. Robillard B., Despuech E., Viaux L., Malvy J., Vignes-Adler M., and Duteurtre B. Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behaviour. Am. J. Enol. Viticult. 44 (1993) 387-392
24. Rodríguez-Nogales J.M., García M.C., and Marina M.L. Development of a perfusion reversed-phase high-performance liquid chromatography method for the characterization of maize products using multivariate analysis. J. Chromatogr. A 1104 (2006) 91-99
25. Santoro M. Fractionation and characterization of must and wine proteins. Am. J. Enol. Viticult. 46 (1995) 250-255
26. Sarker D., Wilde P., and Clark D. Control of surfactant-induced destabilization of foams through polyphenol-mediated protein-protein interactions. J. Agric. Food Chem. 43 (1995) 295-300
27. Schmitt C., Sánchez C., Desobry-Banon S., and Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: A review. Crit. Rev. Food Sci. Nutr. 38 8 (1998) 689-753
28. Trujillo A.J., Casals I., and Guamis B. Analysis of major ovine milk proteins by reversed-phase high-performance liquid chromatography and flow injection analysis with electrospray ionization mass spectrometry. J. Chromatogr. A 870 (2000) 371-380
29. Wilde P.J., Husband F.A., Cooper D., and Ridout M.J. Destabilization of beer foam by lipids: Structural and interfacial effects. J. Am. Soc. Brew. Chem. 61 4 (2003) 196-202
30. Zayas J.F. Foaming properties of proteins. In functionality of proteins in Food (1997), Springer-Verlag, Berlin, Germany