Isolation and Characterization of Proteins from Juice, Musts, and Wines from Japanese Grapes : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VI)

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概要

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• Proteins were isolated from juices, musts, and wines made from Koshu, Riesling, Muscat Bailey A, and Cavernet-Sauvignon grapes. The juice proteins present were 1.5 to 9.0 mg/l, the must proteins after the main fermentation were 0.1 to 1.0 mg/l, and the wine proteins were 0.1 to 0.4 mg/l. The amounts and amino acid compositions of the proteins changed considerably during wine making. A close similarity of the four juice proteins was observed in their amino acid compositions, and some characteristic differences were found in isoelectric points and molecular weights. The proteins were rich in aspartic acid, threonine, serine, glutamic acid, glycine, and alanine, but poor in basic, sromatic, sulfur-containing, and heterocyclic amino acids. Their isoelectric points and molecular weights were in the rangees of pH 3.6 to 7.4 and 11,000 to 28,000,respectively.

• 社団法人日本生物工学会の論文
• 1977-10-25

著者

• Yokotsuka Koki

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• YOSHII MASUMI

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KUSHIDA TADAE

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• AIHARA TOSHIHIDE

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• Kushida Tadae

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Yoshii Masumi

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Aihara Toshihide

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

関連論文

• Successive Extraction of Koshu White wine for Factionation of Flavonoid Polymers : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VII)
• Isolation and Characterization of Proteins from Juice, Musts, and Wines from Japanese Grapes : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VI)
• Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)
• Fractionation of Wine Tannin and Non-tannin Phenolics by Bio-Gel P-2 Chromatography and Characterization of the Fractions : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (X)

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