Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine

Food Chemistry

Volumn 155, Issue , 2014, Pages 214-220

  Tabilo Munizaga, Gipsy ^a   Gordon, Trudy Ann ^a   Villalobos Carvajal, Ricardo ^a   Moreno Osorio, Luis ^a   Salazar, Fernando N ^b   Pérez Won, Mario ^c   Acuña, Sergio ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^c DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Haze formation; High hydrostatic pressure; Melting temperature; Pathogenesis related (PR) proteins; Secondary structure of protein; Wine protein stability

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROSTATIC PRESSURE; MELTING POINT; THERMODYNAMIC STABILITY; WINE;

HAZE FORMATION; HIGH HYDROSTATIC PRESSURE; PATHOGENESIS-RELATED PROTEINS; SECONDARY STRUCTURE OF PROTEINS; WINE PROTEINS;

PROTEINS;

PROTEIN; UNCLASSIFIED DRUG; WINE PROTEIN;

ACIDITY; ARTICLE; COLOR; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HEAT; HIGH HYDROSTATIC PRESSURE; HYDROGEN BOND; HYDROSTATIC PRESSURE; HYPERBARISM; INFRARED SPECTROSCOPY; MELTING POINT; PROTEIN CONTENT; PROTEIN SECONDARY STRUCTURE; PROTEIN UNFOLDING; SAUVIGNON BLANC WINE; STATIC ELECTRICITY; STORAGE; THERMOSTABILITY; WINE;

HAZE FORMATION; HIGH HYDROSTATIC PRESSURE; MELTING TEMPERATURE; PATHOGENESIS-RELATED (PR) PROTEINS; SECONDARY STRUCTURE OF PROTEIN; WINE PROTEIN STABILITY;

FOOD TECHNOLOGY; HOT TEMPERATURE; HYDROSTATIC PRESSURE; PLANT PROTEINS; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; VITIS; WINE;

EID: 84893922261     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.051     Document Type: Article

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