Enzymatic hydrolysis of thermo-sensitive grape proteins by a yeast protease as revealed by a proteomic approach

Food Research International

Volumn 54, Issue 1, 2013, Pages 1298-1301

  Younes, Buchra ^a   Cilindre, Clara ^a,b   Jeandet, Philippe ^a   Vasserot, Yann ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

2D E; Grape protein; Haze; Proteolytic activity; Saccharomyces cerevisiae yeast; Wine

Indexed keywords

2D-E; HAZE; HYDROLYZED PROTEINS; PATHOGENESIS-RELATED PROTEINS; PROTEOLYTIC ACTIVITIES; PROTEOMIC APPROACHES; SACCHAROMYCES CEREVISIAE YEAST; TWO DIMENSIONAL ELECTROPHORESIS;

CLONING; ELECTROPHORESIS; ENZYMATIC HYDROLYSIS; FRUIT JUICES; PROTEOLYSIS; WINE; YEAST;

PROTEINS;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84886309783     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.063     Document Type: Article

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