Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine

Food Research International

Volumn 102, Issue , 2017, Pages 111-118

  Kupfer, Veronika M ^a   Vogt, Elisabeth I ^a   Siebert, Annemarie K ^a   Meyer, Magdalena L ^a   Vogel, Rudi F ^a   Niessen, Ludwig ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bentonite; Botrytis cinerea; Gushing; Saccharomyces cerevisiae; Seripauperin 5

Indexed keywords

BENTONITE; FRUIT JUICES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PROTEINS; SULFUR; YEAST;

BOTRYTIS CINEREA; GUSHING; PRODUCTION PROCESS; PROTEIN DEGRADATION; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SERIPAUPERIN 5; STABILIZING PROPERTIES; SULFUR TREATMENT;

WINE;

BENTONITE; EXCIPIENT; MEMBRANE PROTEIN; PAU5 PROTEIN, S CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEIN;

BOTRYTIS; CARBONATED BEVERAGE; CHEMISTRY; FERMENTATION; FOOD CONTROL; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MICROBIOLOGY; PROCEDURES; PROTEIN STABILITY; REVERSED PHASE LIQUID CHROMATOGRAPHY; SACCHAROMYCES CEREVISIAE; TEMPERATURE; VITIS; WINE;

BENTONITE; BOTRYTIS; CARBONATED BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; EXCIPIENTS; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; MEMBRANE PROTEINS; PROTEIN STABILITY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TEMPERATURE; VITIS; WINE;

EID: 85030480846     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.060     Document Type: Article

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