Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/11729
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Título : Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
Autor : Luguera, C., Moreno-Arribas, M. Victoria, Pueyo, E., Polo, María Carmen
Palabras clave : Capillary electrophoresis
proteins
Must
Wine
Cava
Sparkling wine
Fecha de publicación : 1997
Editor: American Chemical Society
Resumen: This paper reports a new electrophoretic method for the analysis of wine proteins. The method used for protein isolation and concentration was dialysis followed by lyophilization. Electrophoretic separation was carried out on an uncoated fused silica capillary of 57 cm total length, 50 cm effective length, and 75 μm i.d., using 100 mM tris(hydroxymethyl)aminomethane (Tris)-HCl, pH 8.0, at 12 kV. Detection was at 214 nm. The protein fractions of sparkling wines after 3, 6, 9, 12, 15, 18, and 24 months of aging on yeast lees and of the must and the base wine from which they originated were studied. Eight peaks were separated in the must. During the first fermentation, both the intensity and the number of peaks were lower. In the first months of aging with yeast another reduction in the intensity of the peaks was observed, although new peaks appeared, probably corresponding to polypeptide forms released by the yeast. These results were compared with those achieved by native-PAGE.
Versión del editor: http://dx.doi.org/10.1021/jf970141t
URI : http://hdl.handle.net/10261/11729
ISSN: 0021-8561
DOI: 10.1021/jf970141t
Citación : J. Agric. Food Chem., 1997, 45 (10), pp 3766–3770
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