Characterization of Major Stable Proteins in Chardonnay Wine
スポンサーリンク
概要
- 論文の詳細を見る
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitation with ammonium sulfate, and fractionated into two fractions, F1 (mainly invertase and proteoglycans) and F2 (glycoproteins), by Sephadex G-100 column chromatography. The fractions were further separated by two-dimensional polyacrylamide gel electrophoresis (2-D PAGE) [isoelectric focusing and SDS-polyacrylamide gel electrophoresis]. More than 160 and 150 protein spots were detected on the 2-D PAGE maps of F1 and F2, respectively. The major proteins or polypeptides were determined to be fruit proteins, such as thaumatin- and osmotin-like proteins, invertase, lipid transfer protein (LTP), and their hydrolysis products. This is first report on the existence of LTP (or its hydrolysis product) and the hydrolysis products of major grape proteins (invertase, osmotin-like protein, and thaumatin-like protein) in wine.
- 社団法人 日本食品科学工学会の論文
- 2006-05-01
著者
-
Yokotsuka K
Univ. Yamanashi Kofu
-
Yokotsuka Koki
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
-
Okuda Tohru
The Institute Of Low Temperature Science Hokkaido University
-
OKUDA Tohru
Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticul
-
FUKUI Masakazu
Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticul
-
TAKAYANAGI Tsutomu
Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticul
-
Fukui Masakazu
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
-
Takayanagi T
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
関連論文
- Chemical Characterization of Wine Grapes Grown in Japan
- Chemical and Spectral Characterization of Color and Phenolic Compounds Including Anthocyanins in Red Table Wines Made from Grapes Grown in Thailand
- Complete Amino Acid Sequence of Crystalline α-Glucosidase from Aspergillus niger
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Identification of Ionizable Groups Essential to the Activity of Isomalto-dextranase from Arthrobacter globiformis
- Changes in Isoflavone Compositions of Soybean during Soaking in Water
- Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
- Characterization of Major Stable Proteins in Chardonnay Wine
- Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu(GENETICS,MOLECULAR BIOLOGY,AND GENE ENGINEERING)
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
- Isolation and Structure of Antimicrobial Substances from Paprika Seeds
- Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains
- Poly(A)^+-Binding Proteins from Seedlings of Winter Wheat
- Characterization of Oligo(dT)-Binding Proteins from Seedlings of Winter Wheat
- Formation of Hydroxyl Radicals in the Stems of Winter Wheat Treated with Freezing Temperature
- Regulation of Protein Synthesis by Hydrogen Peroxide in Crowns of Winter Wheat
- Differences in Activities Related to Cessation of Synthesis of Inducible Proteins as an Early Response to Cold between Hardy and Less Hardy Cultivars of Winter Wheat
- Metabolic Response to Treatment with Cold, Paraquat, or 3-Amino-1,2,4-triazole in Leaves of Winter Wheat
- An Early Stage of Cold Acclimation with Four Phases of Protein Synthesis in Crowns of Winter Wheat
- Changes in the Ultrastructures of Crown Cells of Winter Wheat during Wintering under Snow
- Comparative Studies of the Changes in Enzymatic Activities in Hardy and Less Hardy Cultivars of Winter Wheat in Late Fall and in Winter under Snow
- Relationship between Wintering Ability of Winter Wheat and the Extent of Depression of Carbohydrate Reserves : Basal Metabolic Rate under Snow Determines Longevity of Plants
- Starch-hydrolyzing Enzymes in Germinating Kidney Bean