Isolation and characterization of individual peptides from wine

被引：26

作者：

Moreno-Arribas, MV ^{[1
]}

Bartolomé, B ^{[1
]}

Pueyo, E ^{[1
]}

Polo, MC ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 09期

关键词：

peptides; wine; amino acids; hydrophobicity;

D O I：

10.1021/jf980178t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Two peptide fractions with molecular weight higher and lower than 700 Da were obtained from a sparkling wine aged with yeast over 15 months. The amino acid composition of each fraction and their hydrophobicity were determined. Asp and/or Asn, Glu and/or Gin, Ser, Thr, and cl-Ala were found to be the major amino acids that form both fractions. The peptide fraction <700 Da showed an hydrophobicity value higher than the fraction >700 Da. Four main peptides from the fraction >700 Da and six peptides from the fraction <700 Da were isolated by reversed-phase HPLC. The isolated peptides from the fraction >700 Da were found to contain between 13 and 25 amino acid residues, whereas the ones from the fraction <700 Da corresponded to peptides with a number of residues between 6 and 10. Hydrophobicities of the isolated peptides ranged from 0 to 1128.9 cal/amino acid residue.

引用

页码：3422 / 3425

页数：4

共 20 条

[1]

ACEDO MI, 1994, AM J ENOL VITICULT, V45, P167

[2] On-line HPLC photodiode array detection and OPA derivatization for partial identification of small peptides from white wine [J].