Influence of bentonite fining on protein composition in wine
详细信息 查看全文
- 作者：Nadine Jaeckelsa ; jaeckeln@uni-mainz.de" class="auth_mail" title="E-mail the corresponding author ; Stefan Tenzerb ; tenzer@uni-mainz.de" class="auth_mail" title="E-mail the corresponding author ; Miriam Meierc ; Miriam.Meier@hs-gm.de" class="auth_mail" title="E-mail the corresponding author ; Frank Willc ; Frank.Will@hs-gm.de" class="auth_mail" title="E-mail the corresponding author ; Helmut Dietrichc ; Helmut.Dietrich@hs-gm.de" class="auth_mail" title="E-mail the corresponding author ; Heinz Deckera ; hdecker@uni-mainz.de" class="auth_mail" title="E-mail the corresponding author ; Petra Fronka ; Petra.Fronk@uni-mainz.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Wine ; Bentonite ; Haze-related protein ; Mass spectroscopy ; Thaumatin-like protein
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：335-343
- 全文大小：1845 K
文摘
- •
Adsorption behavior of bentonite varies for different TLP isoforms.
- •
Bentonite has good adsorption properties concerning haze-related chitinase.
- •
Surface properties of proteins influence adsorption behavior.