Protein fining agents: Characterization and red wine fining assays

被引：0
|
作者：
Cosme, F. [1 ]
Ricardo-Da-Silva, J. M. [1 ]
Laureano, O. [1 ]
机构：
[1] Univ Tecn Lisboa, Inst Super Agron, Lab Ferreira Lapa, Sector Enol, P-1349017 Lisbon, Portugal
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2007年 / 19卷 / 01期
关键词：
fining agents; isoelectric point; phenolic compounds; protein; SDS-PAGE; surface charge density; wine;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The physico-chemical characteristics of protein fining agents are important for optimizing the fining treatment which affects wine quality. The aim of this study was to characterize nineteen commercial fining products. Furthermore, a fining trial was done to evaluate the influence of different fining proteins on some phenolic characteristics of red wine. The results show that the molecular weight (MW) distribution of caseins and potassium caseinate products are characterized by a band at 30.0 kDa and egg albumins by a band close to 43.0 kDa. Isinglass (swim bladder) has bands at 20.1, between 94.0-43.0 and above 94.0 kDa. In addition, two of the gelatins studied do not have any band in the MW range studied. The other fining agents displayed polydispersion. The isoelectric point (IEP) of the proteins ranged from 4.20 to 6.48. The effects of egg albumin (AS(1)), isinglass (IL1 and IS4), potassium caseinate (CKS1), casein (CS4) and gelatin (GS(2), GS(4) and GL(1)) on red wine phenolic compounds are discussed.
引用
收藏
页码：39 / 56
页数：18
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