Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2652-2662

  Marangon, Matteo ^a   Sauvage, Francois Xavier ^b   Waters, Elizabeth J ^a   Vernhet, Aude ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b SPO   (France)

Author keywords

chitinases; grape juice; haze; ionic strength; Protein aggregation; sulfate; thaumatin like protein; wine

Indexed keywords

CHITINASES; GRAPE JUICE; HAZE; PROTEIN AGGREGATION; SULFATE; THAUMATIN-LIKE PROTEIN;

ADSORPTION; COOLING; DYNAMIC LIGHT SCATTERING; FRUIT JUICES; FRUITS; HEATING; HYDROLASES; IONIC STRENGTH; PROTEINS; WINE;

AGGLOMERATION;

CHITINASE; SULFATE; THAUMATIN PROTEIN, PLANT; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DRUG EFFECT; ENZYME STABILITY; ENZYMOLOGY; GRAPE; HEAT; KINETICS; OSMOLARITY; PROTEIN CONFORMATION; WINE;

CHITINASE; ENZYME STABILITY; HOT TEMPERATURE; KINETICS; OSMOLAR CONCENTRATION; PLANT PROTEINS; PROTEIN CONFORMATION; SULFATES; VITIS; WINE;

VITACEAE;

EID: 79952746838     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104334v     Document Type: Article

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