Influence of polysaccharides on wine protein aggregation
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- 作者：Nadine Jaeckelsa ; jaeckeln@uni-mainz.de" class="auth_mail" title="E-mail the corresponding author ; Miriam Meierb ; Miriam.Meier@hs-gm.de" class="auth_mail" title="E-mail the corresponding author ; Helmut Dietrichb ; Helmut.Dietrich@hs-gm.de" class="auth_mail" title="E-mail the corresponding author ; Frank Willb ; Frank.Will@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：AGP ; arabinogalactan-protein ; CMC ; carboxymethyl cellulose ; DEAE ; diethylethanolamine ; DLS ; dynamic light scattering ; DSC ; differential scanning calorimetry ; FTIR ; Fourier transform infrared spectroscopy ; GA ; gum arabic ; HPLC ; high-performance liquid chromatography ; MA ; mannan ; NTU ; nephelometric turbidity units ; PDA ; Photo Diode Array ; RG ; rhamnogalacturonan ; SDS&ndash ; PAGE ; sodium dodecyl sulfate&ndash ; polyacrylamide gel electrophoresis ; TLP ; thaumatin-like protein ; Tm ; melting temperature ; TX
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 June 2016
- 年：2016
- 卷：200
- 期：Complete
- 页码：38-45
- 全文大小：1437 K
文摘
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Different protein aggregation behaviour under conditions close to reality.
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Importance to use model systems close to reality to investigate haze formation.
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Arabinogalactan leads to enhanced aggregation in a wine environment.
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Protein stability is generated using pectin components in buffer but not in wine.
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Potential haze-protective polysaccharides could not reduce protein haze.