Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Print on Demand
  • Information For
    • Authors
    • Open Access Publishing
    • AJEV Preprint and AI Software Policy
    • Submission
    • Subscribers
    • Permissions and Reproductions
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Technical Brief

Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method

Claudio Riponi, Nadia Natali, Fabio Chinnici
Am J Enol Vitic.  2007  58: 405-409  ; DOI: 10.5344/ajev.2007.58.3.405
Claudio Riponi
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Nadia Natali
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Fabio Chinnici
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: chinnici@agrsci.unibo.it
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Abstract

An improved RP-HPLC method for determination of lysozyme in red and white wines was devised and validated. Fluorometric detection increased sensitivity up to 10 times over the widely used UV detection at 280 nm. Variables that could influence the performance and reliability of the method were evaluated, such as chromatographic separation, matrix-binding phenomena, sample acidification, and fluorometric-response stability. The method demonstrated good linearity, precision, and accuracy together with a valuable decrease in the minimum detectable amount of lysozyme (equal to 0.18 mg/L). The method can be applied to wines either for technological purposes or to quantify residual lysozyme in the final product, thereby reducing the risk of unexpected allergenic responses in sensitive consumers.

  • lysozyme
  • wine
  • RP-HPLC
  • fluorometric detection
  • Received October 2006.
  • Revision received February 2007.
  • Copyright © 2007 by the American Society for Enology and Viticulture
View Full Text

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 58 Issue 3

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method
Claudio Riponi, Nadia Natali, Fabio Chinnici
Am J Enol Vitic.  2007  58: 405-409  ; DOI: 10.5344/ajev.2007.58.3.405
Claudio Riponi
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Nadia Natali
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Fabio Chinnici
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: chinnici@agrsci.unibo.it

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Quantification of Hen’s Egg White Lysozyme in Wine by an Improved HPLC-FLD Analytical Method
Claudio Riponi, Nadia Natali, Fabio Chinnici
Am J Enol Vitic.  2007  58: 405-409  ; DOI: 10.5344/ajev.2007.58.3.405
Claudio Riponi
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Nadia Natali
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Fabio Chinnici
1University of Bologna, Food Science Department, Viale Fanin, 40, 40127 Bologna, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: chinnici@agrsci.unibo.it
del.icio.us logo Twitter logo Facebook logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results and Discussion
    • Conclusions
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
  • Inhibition of Polyphenol Oxidase by Quercetin Derivatives in Grape Skin
  • Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)
Show more Technical Brief

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Print on Demand

Information For

  • Authors
  • Open Access Publishing
  • AJEV Preprint and AI Software Policy
  • Submission
  • Subscribers
  • Permissions and Reproductions

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • ASEV
asev.org

© 2025 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire