RT Journal Article
SR Electronic
T1 Protein Fraction Analysis of White Wine by FPLC
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 383
OP 388
DO 10.5344/ajev.1998.49.4.383
VO 49
IS 4
A1 J. M. Canals
A1 L. Arola
A1 F. Zamora
YR 1998
UL http://www.ajevonline.org/content/49/4/383.abstract
AB This paper proposes a method, using FPLC, for separating white wine proteins into several fractions. Gel filtration followed by cationic exchange were used for quantifying and separating the different protein fractions of wine. Four peaks were detected by gel filtration, but SDS-PAGE indicate that only peak 2 and peak 3 were proteins. Subsequent analysis of peaks 2 and 3 by cationic exchange chromatography and SDS-PAGE indicate that peak 2 is a single protein of 60 KDa and peak 3 is an ensemble of several proteins of similar molecular weights and different electric charges. We have also studied the fate of proteins throughout the winemaking process, and this study shows that total protein content decreases. This decrease was much greater in the proteins with high positive electric charge.