کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586633 1492075 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Spectroscopy reveals that ethyl esters interact with proteins in wine
ترجمه فارسی عنوان
اسپکتروسکوپی نشان می دهد که استرهای اتیل با پروتئین ها در شراب ارتباط برقرار می کنند
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters. In contrast, VVTL1 stability was slightly increased by the addition of ethyl-octanoate, -decanoate and -dodecanoate, but decreased by ethyl-hexanoate. This indicates the existence of an interaction between VVTL1 and at least some aroma compounds produced during fermentation. The data suggest that proteins removal from wine by bentonite can result in indirect removal of at least some aroma compounds associated with them.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 373-378
نویسندگان
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