Food Science and Technology, Oregon State University, Corvallis, Oregon 97331-6602, USA.
J Agric Food Chem. 2010 Feb 24;58(4):2337-46. doi: 10.1021/jf903660a.
Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (+/-66%), while total protein only increased 2-fold (+/-20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling.
在完成发酵后，通过七种酿酒酵母（Saccharomyces cerevisiae）菌株在酵母渣上进行 9 个月的陈酿，在模型酒中测量了总蛋白和与蛋白相关的甘露聚糖浓度，并在提取过程中鉴定了个别蛋白质。在陈酿葡萄酒中，与蛋白相关的甘露聚糖增加了约 6 倍（+/-66%），而总蛋白仅增加了 2 倍（+/-20%），这导致三种菌株的蛋白相关甘露聚糖/总蛋白比例显著增加。在整个时间过程中，从所有葡萄酒样品中总共鉴定出 219 种蛋白质。在所有 9 个月样品中检测到的 17 种“长寿”蛋白质中，有 13 种是细胞壁甘露糖蛋白，有 4 种是糖酵解酶。大多数细胞质蛋白在 6 个月后未被检测到。对天然甘露糖化酵母转化酶与葡萄酒单宁的结合进行了测定，发现其亲和力比非糖基化牛血清白蛋白低 10 倍。在陈酿模型葡萄酒中甘露糖蛋白的富集意味着比其他酵母蛋白具有更高的溶液稳定性，并且它们对葡萄酒质量的贡献可能在装瓶后很长时间内仍然存在。
