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RESEARCH PRODUCT
Influence of polysaccharides on wine protein aggregation.
Miriam MeierHeinz DeckerPetra FronkHelmut DietrichFrank WillNadine Jaeckelssubject
chemistry.chemical_classificationWineHazedigestive oral and skin physiologyfood and beveragesWine04 agricultural and veterinary sciencesGeneral MedicineProtein aggregationPolysaccharide040401 food scienceProtein Aggregation PathologicalSystem aAnalytical Chemistry0404 agricultural biotechnologyBiochemistryDynamic light scatteringchemistryPolysaccharidesFood scienceFood Sciencedescription
Abstract Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-06-01 | Food chemistry |