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Article Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines

AuthorsNúñez, Yolanda P.; Carrascosa, Alfonso V. ; González García, Ramón ; Polo, María Carmen; Martínez-Rodríguez, A.
KeywordsSparkling wines
Foaming properties
Issue Date2006
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 54 (20): 7898–7903 (2006)
AbstractTwo different yeast cell wall extracts were obtained using enzymatic digestion and thermal treatment. The effects of the extracts obtained on the foaming properties of a model wine and two sparkling wines were studied. The model wine and sparkling wines, supplemented with the thermal extract, presented better foaming properties than did the samples supplemented with the enzymatic extract. The fractioning (Con A chromatography) and characterization (SDS-PAGE, SEC, GC, and RP-HPLC) of both extracts showed that the fraction responsible for the foaming properties is constituted by mannoproteins with a relative molecular weight between 10 and 30 kDa, presenting an equilibrated composition of the hydrophobic and hydrophilic protein domains. This thermal extract did not modify the protein stability in both the model wine and the sparkling wines. These results demonstrate that the enrichment of a sparkling wine with mannoproteins extracted by mild heat procedures will contribute to improving its foaming properties
Publisher version (URL)http://dx.doi.org/10.1021/jf0615496
Appears in Collections:(IFI) Artículos
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