| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6400199 | LWT - Food Science and Technology | 2017 | 33 Pages |
Abstract
Our results demonstrate the importance to consider the isoforms of the potential haze-related proteins. Only the understanding of the interaction conditions of the wine component and their behavior with fining agents might result in the development of new strategies preventing protein haze formation.
Keywords
SDSESITRISDTTTOFUPLCNTULC-MS/MSamino acidsodium dodecyl sulfate-polyacrylamide gel electrophoresisSDS-PAGEBentonitetris (hydroxymethyl) aminomethaneTlpdithiothreitolTime-of-Flight sodium dodecyl sulfateWineMass spectroscopypathogenesis-relatedIsoelectric pointPASnephelometric turbidity unitsThaumatin-like proteinultra performance liquid chromatographyelectrospray ionization
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Nadine Jaeckels, Stefan Tenzer, Miriam Meier, Frank Will, Helmut Dietrich, Heinz Decker, Petra Fronk,