italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » Quantification of chitinase and thaumatin-like proteins in grape juices and wines.
  • New integral and 100% organic fermentation activator
    From Vason's Research and Development department comes X-PRO® Verve
    X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable contribution to fermentation well-being
    Published on: 05/14/2021

Quantification of chitinase and thaumatin-like proteins in grape juices and wines.

Bourse, D. le; Conreux, A.; Villaume, S.; Lameiras, P.; Nuzillard, J. M.; Jeandet, P. ;Analytical and Bioanalytical Chemistry 401 (5, Wine Analysis) 2

Chitinases and thaumatin-like proteins are important grape proteins as they have a great influence on wine quality. The quantification of these proteins in grape juices and wines, along with their purification, is therefore crucial to study their intrinsic characteristics and the exact role they play in wines. The main isoforms of these two proteins from Chardonnay grape juice were thus purified by liquid chromatography. Two fast protein liquid chromatography (FLPC) steps allowed the fractionation and purification of the juice proteins, using cation exchange and hydrophobic interaction media. A further high-performance liquid chromatography (HPLC) step was used to achieve higher purity levels. Fraction assessment was achieved by mass spectrometry. Fraction purity was determined by HPLC to detect the presence of protein contaminants, and by nuclear magnetic resonance (NMR) spectroscopy to detect the presence of organic contaminants. Once pure fractions of lyophilized chitinase and thaumatin-like protein were obtained, ultra-HPLC (UHPLC) and enzyme-linked immunosorbent assay (ELISA) calibration curves were constructed. The quantification of these proteins in different grape juice and wine samples was thus achieved for the first time with both techniques through comparison with the purified protein calibration curve. UHPLC and ELISA showed very consistent results (less than 16% deviation for both proteins) and either could be considered to provide an accurate and reliable quantification of proteins in the oenology field. (We recommend that you consult the full text of this article)
Published on 07/24/2012
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,75