RT Journal Article
SR Electronic
T1 Possible Protein-Polysaccharide Complexes in Red Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 150
OP 152
DO 10.5344/ajev.1991.42.2.150
VO 42
IS 2
A1 J.-M. Brillouet
A1 M.-P. Belleville
A1 M. Moutounet
YR 1991
UL http://www.ajevonline.org/content/42/2/150.abstract
AB Soluble proteins from a red wine were separated on Sephadex G-75 Superfine in two fractions of high (void volume Kav 0) and low (Kav 0.8) apparent molecular weights. The high MW component may be part of a covalent protein-polysaccharide complex as indicated by its particular richness in serine and threonine and the presence of hydroxyproline.