市售甘露糖蛋白的结构特征对白葡萄酒蛋白质稳定性以及化学和感官特性的影响。

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties.

作者信息

Ribeiro T, Fernandes C, Nunes F M, Filipe-Ribeiro L, Cosme F

机构信息

Mountain Research Centre (CIMO), ESA-Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Chemical Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5000-911 Vila Real, Portugal; Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5000-911 Vila Real, Portugal.

Mountain Research Centre (CIMO), ESA-Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

出版信息

Food Chem. 2014 Sep 15;159:47-54. doi: 10.1016/j.foodchem.2014.02.149. Epub 2014 Mar 12.

DOI:10.1016/j.foodchem.2014.02.149

PMID:24767025

Abstract

The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium bentonite is the most commonly used fining agent to treat this instability, but has usually a negative impact on the wine's physicochemical and sensory characteristics. Aiming to find suitable alternatives, eleven commercial mannoproteins were chemically characterized concerning their sugar composition and protein content, and their effectiveness on wine protein stabilization. Also, their effect on the amount and nature of phenolic compounds, browning potential, chromatic and sensory characteristic was evaluated. Protein stabilization effectiveness was related to their chemical composition, namely their high mannose to glucose ratio. Additionally, some mannoproteins decreased the browning potential. Thus, mannoproteins could be an effective alternative for protein stabilization, preserving or even improving wine quality.

摘要

白葡萄酒中因蛋白质不稳定而形成的浑浊现象是一种视觉缺陷。膨润土是处理这种不稳定性最常用的澄清剂，但通常会对葡萄酒的物理化学和感官特性产生负面影响。为了寻找合适的替代品，对11种商业甘露糖蛋白的糖组成和蛋白质含量及其对葡萄酒蛋白质稳定的有效性进行了化学表征。此外，还评估了它们对酚类化合物的含量和性质、褐变潜力、色泽和感官特性的影响。蛋白质稳定效果与它们的化学组成有关，即高甘露糖与葡萄糖比例。此外，一些甘露糖蛋白降低了褐变潜力。因此，甘露糖蛋白可能是蛋白质稳定的有效替代品，可保持甚至提高葡萄酒质量。