Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines

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...

Descripción completa

Detalles Bibliográficos
Autores: Luguera, C., Moreno-Arribas, M. Victoria, Pueyo Pérez, Encarnación, Polo, María Carmen
Tipo de recurso: artículo
Fecha de publicación:1997
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/11729
Acceso en línea:http://hdl.handle.net/10261/11729
Access Level:acceso abierto
Palabra clave:Capillary electrophoresis
proteins
Must
Wine
Cava
Sparkling wine
id ES_e9e4e8e4dfa579833ff251a86056f8a2
oai_identifier_str oai:digital.csic.es:10261/11729
network_acronym_str ES
network_name_str España
repository_id_str
spelling Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling winesLuguera, C.Moreno-Arribas, M. VictoriaPueyo Pérez, EncarnaciónPolo, María CarmenCapillary electrophoresisproteinsMustWineCavaSparkling wineThis 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.Peer reviewedAmerican Chemical Society200920091997info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_650124064 bytesapplication/mswordhttp://hdl.handle.net/10261/11729reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1021/jf970141tinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/117292026-05-22T06:33:51Z
dc.title.none.fl_str_mv Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
title Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
spellingShingle Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
Luguera, C.
Capillary electrophoresis
proteins
Must
Wine
Cava
Sparkling wine
title_short Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
title_full Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
title_fullStr Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
title_full_unstemmed Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
title_sort Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines
dc.creator.none.fl_str_mv Luguera, C.
Moreno-Arribas, M. Victoria
Pueyo Pérez, Encarnación
Polo, María Carmen
author Luguera, C.
author_facet Luguera, C.
Moreno-Arribas, M. Victoria
Pueyo Pérez, Encarnación
Polo, María Carmen
author_role author
author2 Moreno-Arribas, M. Victoria
Pueyo Pérez, Encarnación
Polo, María Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv Capillary electrophoresis
proteins
Must
Wine
Cava
Sparkling wine
topic Capillary electrophoresis
proteins
Must
Wine
Cava
Sparkling wine
description 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.
publishDate 1997
dc.date.none.fl_str_mv 1997
2009
2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/11729
url http://hdl.handle.net/10261/11729
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1021/jf970141t
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 24064 bytes
application/msword
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423091454574592
score 15,81155

Similares en LA Referencia