کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186332 963436 2009 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of natural haze protein in sauvignon white wine
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterization of natural haze protein in sauvignon white wine
چکیده انگلیسی

The natural precipitate of a white Sauvignon wine was dissolved, lyophilized and analyzed by molecular exclusion FPLC and/or electrophoresis (SDS–PAGE, native and isoelectrofocusing) using three types of stains (Coomassie blue, silver stain and PAS stain). The protein spots were digested and analyzed by MALDI-TOF/TOF MS. Direct analysis of the precipitates by SDS–PAGE gave no bands with Coomassie blue stain and five bands with silver stain. It was not possible to identify these bands by MALDI-TOF/TOF MS. However, applying molecular exclusion FPLC prior to SDS–PAGE improved sensitivity and enabled three bands to be identified. These were the previously described thaumatin-like protein (VVTL1) and two proteins that to our knowledge have never been described as components of protein haze: β-(1-3)-glucanase and ripening-related protein grip22 precursor.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 113, Issue 1, 1 March 2009, Pages 28–35
نویسندگان
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