Stability of white wine proteins: Combined effect of pH, ionic strength, and temperature on their aggregation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1308-1319

  Dufrechou, Marie ^a   Poncet Legrand, Céline ^a   Sauvage, François Xavier ^a   Vernhet, Aude ^a  

^a SPO   (France)

Author keywords

haze formation; ionic strength; pH; temperature; wine protein stability

Indexed keywords

AGGREGATION MECHANISM; CHITINASES; COLLOIDAL STABILITY; COMBINED EFFECT; CONFORMATIONAL STABILITIES; HAZE FORMATION; PROTEIN ISOELECTRIC POINTS; PROTEIN STABILITY; PROTEIN UNFOLDING; ROOM TEMPERATURE; THAUMATIN-LIKE PROTEIN; VISUAL DEFECTS; WHITE WINES;

IONIC STRENGTH; PH; PROTEINS; STABILITY; TEMPERATURE; WINE;

PH EFFECTS;

VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; OSMOLARITY; PH; PROTEIN STABILITY; TEMPERATURE; WINE;

HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PLANT PROTEINS; PROTEIN STABILITY; TEMPERATURE; WINE;

EID: 84856985857     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204048j     Document Type: Article

References (33)

1. Bayly, F. C.; Berg, H. W. Grape and wine proteins of white wine varietals Am. J. Enol. Vitic. 1967, 18, 18-32
2. Berg, H. W.; Akiyoshi, M. Determination of protein stability in wine Am. J. Enol. Vitic. 1961, 12, 107-110
3. Dawes, H.; Boyes, S.; Keene, J.; Heatherbell, D. A. Protein instability of wines: influence of protein isoelectric point Am. J. Enol. Vitic. 1994, 45, 319-326
4. Hsu, J.-C.; Heatherbell, D. A. Heat-unstable proteins in wine. I. Characterization and removal by bentonite fining and heat treatment Am. J. Enol. Vitic. 1987, 38, 11-16
5. Esteruelas, A. M.; Poinsaut, P.; Sieczkowski, N.; S., M.; Fort, M. F.; Canals, J.; M. Zamora, F. Characterization of natural haze protein in Sauvignon white wine Food Chem. 2009, 113, 28-35
6. Pocock, K. F.; Waters, E. J. Protein hazes in bottled white wines: how well do stability tests and bentonite fining trials predict haze formation during storage and transport? Aust. J. Grape Wine Res. 2006, 12, 212-220 (Pubitemid 44863939)
7. Sarmento, M. R.; Oliveira, J. C.; Slatner, M.; Boulton, R. B. Influence of intrinsic factors on conventional wine protein stability tests Food Control 2000, 11, 423-432
8. Waters, E. J.; Alexander, G.; Muhlack, R.; Pocock, K. F.; Colby, C.; O'Neill, B. K.; Hoj, P. B.; Jones, P. Preventing protein haze in bottled white wine Aust. J. Grape Wine Res. 2005, 11, 215-225 (Pubitemid 41080329)
9. Dufrechou, M.; Sauvage, F.; Bach, B.; Vernhet, A. Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms J. Agric. Food Chem. 2010, 58, 10209-10218
10. Falconer, R. J.; Marangon, M.; Van Sluyter, S.; Neilson, K.; Chan, C.; Waters, E. J. Thermal stability of thaumatin-like protein, chitinase and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wines J. Agric. Food Chem. 2010, 58, 975-980
11. Sauvage, F. X.; Bach, B.; Moutounet, M.; Vernhet, A. Proteins in white wines: thermo-sensitivity and differential adsorbtion by bentonite Food Chem. 2010, 118, 26-34
12. Lambri, M.; Dordoni, R.; Silva, A.; De Faveri, D. Effect of bentonite fining on odor-active compounds in two different white wine styles Am. J. Enol. Vitic. 2010, 61, 225-233
13. Høj, P. B.; Tattersall, D. B.; Adams, K. S.; Pocock, K. F.; Hayasaka, Y.; van Heeswijck, R.; Waters, E. J. The haze proteins of wine - a summary of properties, factors affecting their accumulation in grapes and the amount of bentonite required for their removal from wine Am. J. Enol. Vitic. 2000, 51, 149-154
14. Waters, E. J.; Shirley, N. J.; Williams, P. J. Nuisance proteins of wine are grape pathogenesis-related proteins J. Agric. Food Chem. 1996, 44, 3-5 (Pubitemid 126458531)
15. Monteiro, S.; Picarra-Pereira, M.; Tanganho, M. C.; Rente, J. P.; Loureiro, V. B.; Teixeira, A. R.; Ferreira, R. B. Preparation of polyclonal antibodies specific for wine proteins J. Sci. Food Agric. 1999, 79, 772-778 (Pubitemid 29194497)
16. Cilindre, C.; Jégou, S.; Hovasse, A.; Schaeffer, C.; Castro, A. J.; Clement, C.; Van Dorsselaer, A.; Jeandet, P.; Marchal, R. Proteomic approach to identify Champagne wine proteins as modified by Botrytis cinerea infection J. Proteome Res. 2008, 7, 1199-1208
17. Vincenzi, S.; Mosconi, S.; Zoccatelli, G.; Pellegrina, C. D.; Veneri, G.; Chignola, R.; Peruffo, A.; Curioni, A.; Rizzi, C. Development of a new procedure for protein recovery and quantification in wine Am. J. Enol. Vitic. 2005, 56, 182-187 (Pubitemid 40962788)
18. Dupin, I. V. S.; McKinnon, B. M.; Ryan, C.; Boulay, M.; Markides, A. J.; Jones, G. P.; Williams, P. J.; Waters, E. J. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action J. Agric. Food Chem. 2000, 48, 3098-3105
19. Marangon, M.; Sauvage, F. X.; Waters, E. J.; Vernhet, A. Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin like proteins in a model system J. Agric. Food Chem. 2011, 59, 2652-2662
20. Marangon, M.; Vincenzi, S.; Lucchetta, M.; Curioni, A. Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity Anal. Chim. Acta 2010, 660, 110-118
21. Moine-Ledoux, V.; Dubourdieu, D. An invertase fragment responsible for improving the protein stability of dry white wines J. Sci. Food Agric. 1999, 79, 537-543 (Pubitemid 29184282)
22. Pocock, K. F.; Alexander, G. M.; Hayasaka, Y.; Jones, P. R.; Waters, E. J. Sulfate - a candidate for the missing essential factor that is required for the formation of protein haze in white wine J. Agric. Food Chem. 2007, 55, 1799-1807 (Pubitemid 46479587)
23. Waters, E.; Dupin, I.; Stockdale, V. A review of current knowledge on polysaccharides which "protect" against protein haze in white wines Aust. Grapegrower Winemaker 2000, 438A, 15-16
24. Waters, E. J.; Peng, Z.; Pocock, K. F.; Williams, P. J. Proteins in white wine, I: procyanidin occurence in soluble proteins ans insoluble protein hazes and its relationship to protein instability Aust. J. Grape Wine Res. 1995, 1, 86-93
25. Chi, E. Y.; Krishnan, S.; Randolph, T. W.; Carpenter, J. F. Physical stability of proteins in aqueous solutions: mechanisms and driving forces in nonnative protein aggregation Pharm. Res. 2003, 20, 1325-1336 (Pubitemid 37164039)
26. Neuhoff, V.; Arold, N.; Taube, D.; Ehrhardt, W. Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brillant Blue G-250 and R-250 Electrophoresis 1988, 9, 255-262
27. Maserti, B. E.; Del Carratore, R.; Della Croce, C. M.; Podda, A.; Migheli, Q.; Froelicher, Y.; Luro, F.; Morillon, R.; Ollitrault, P.; Talon, M.; Rossignol, M. Comparative analysis of proteome changes induced by the two spotted spider mite Tetranychus urticae and methyl jasmonate in citrus leaves J. Plant Physiol. 2011, 168, 392-402
28. Vauthier, C.; Cabane, B.; Labarre, D. How to concentrate nanoparticles and avoid aggregation? Eur. J. Pharm. Biopharm. 2008, 69, 466-475
29. Golub, N. V.; Markossian, K. A.; Sholukh, M. V.; Mutanov, K. O.; Kurganov, B. I. Study of kinetics of thermal aggregation of mitochondrial aspartate aminotransferase by dynamic light scattering: protective effect of α-crystallin Eur. Biophys. J. 2009, 38, 547-556
30. Bai, S.; Manning, M. C.; Randolph, T. W.; Carpenter, J. F. Aggregation of recombinant human botulinum protein antigen serotype C in varying solution conditions: implications of conformational stability for aggregation kinetics J. Pharm. Sci. 2011, 100, 836-848
31. Van Oss, C. J. In Interfacial Forces in Aqueous Media, 1st ed.; Van Oss, C. J., Ed.; Dekker: New York, 1994.
32. Israelachvili, J. In Intermolecular and Surface Forces, 2nd ed.; Israelachvili, J., Ed.; Academic Press: London, U.K., 1992.
33. Batista, L.; Monteiro, S.; Loureiro, V. B.; Teixeira, A. R.; Ferreira, R. B. The complexity of protein haze formation in wines Food Chem. 2009, 112, 169-177