Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation

被引：81

作者：

Marangon, Matteo ^{[1
]}

Van Sluyter, Steven C. ^{[1
,4
]}

Neilson, Karlie A. ^{[3
]}

Chan, Cherrine ^{[2
]}

Haynes, Paul A. ^{[3
]}

Waters, Elizabeth J. ^{[1
]}

Falconer, Robert J. ^{[2
]}

机构：

[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia

[2] Univ Queensland, Australian Inst Bioengn & Nanotechnol, St Lucia, Qld 4072, Australia

[3] Macquarie Univ, Dept Chem & Biomol Sci, Sydney, NSW 2109, Australia

[4] Univ Melbourne, Sch Bot, Melbourne, Vic 3010, Australia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 02期

关键词：

Thaumatin-like protein; chitinases; haze; wine; grape juice; STABILITY; IDENTIFICATION; SULFATE; BERRIES; JUICE;

D O I：

10.1021/jf1038234

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Grape chitinase was found to be the primary cause of heat-induced haze formation in white wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc wine at 30 degrees C for 22 h. In artificial wines and real wines, chitinase concentration was directly correlated to the turbidity of heat-induced haze formation (50 degrees C for 3 h). Sulfate was confirmed to have a role in haze formation, likely by converting soluble aggregates into larger visible haze particles. Thaumatin-like protein was detected in the insoluble fraction by SDS-PAGE analysis but had no measurable impact on turbidity. Differential scanning calorimetry demonstrated that the complex mixture of molecules in wine plays a role in thermal instability of wine proteins and contributes additional complexity to the wine haze phenomenon.

引用

页码：733 / 740

页数：8

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