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- OKUDA Tohru
- Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticulture, University of Yamanashi
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- FUKUI Masakazu
- Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticulture, University of Yamanashi
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- TAKAYANAGI Tsutomu
- Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticulture, University of Yamanashi
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- YOKOTSUKA Koki
- Interdisciplinary Graduate School of Medicine and Engineering & The Institute of Enology and Viticulture, University of Yamanashi
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抄録
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitation with ammonium sulfate, and fractionated into two fractions, F1 (mainly invertase and proteoglycans) and F2 (glycoproteins), by Sephadex G-100 column chromatography. The fractions were further separated by two-dimensional polyacrylamide gel electrophoresis (2-D PAGE) [isoelectric focusing and SDS-polyacrylamide gel electrophoresis]. More than 160 and 150 protein spots were detected on the 2-D PAGE maps of F1 and F2, respectively. The major proteins or polypeptides were determined to be fruit proteins, such as thaumatin- and osmotin-like proteins, invertase, lipid transfer protein (LTP), and their hydrolysis products. This is first report on the existence of LTP (or its hydrolysis product) and the hydrolysis products of major grape proteins (invertase, osmotin-like protein, and thaumatin-like protein) in wine.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 12 (2), 131-136, 2006
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679432807552
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- NII論文ID
- 10020354432
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可