Volume 200, 1 June 2016, Pages 38–45
- a Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany
- b Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
- Received 5 September 2015, Revised 23 December 2015, Accepted 24 December 2015, Available online 24 December 2015
Highlights
- •
- Different protein aggregation behaviour under conditions close to reality.
- •
- Importance to use model systems close to reality to investigate haze formation.
- •
- Arabinogalactan leads to enhanced aggregation in a wine environment.
- •
- Protein stability is generated using pectin components in buffer but not in wine.
- •
- Potential haze-protective polysaccharides could not reduce protein haze.
Abstract
Polysaccharides
are the major high-molecular weight components of wines. In contrast,
proteins occur only in small amounts in wine, but contribute to haze
formation. The detailed mechanism of aggregation of these proteins,
especially in combination with other wine components, remains unclear.
This
study demonstrates the different aggregation behavior between a buffer
and a model wine system by dynamic light scattering.
Arabinogalactan-protein, for example, shows an increased aggregation in
the model wine system, while in the buffer system a reducing effect is
observed. Thus, we could show the importance to examine the behavior of
wine additives under conditions close to reality, instead of simpler
buffer systems. Additional experiments on melting points of wine
proteins reveal that only some isoforms of thaumatin-like proteins and
chitinases are involved in haze formation.
We can
confirm interactions between polysaccharides and proteins, but none of
these polysaccharides is able to prevent haze in wine.
Abbreviations
- AGP, arabinogalactan-protein;
- CMC, carboxymethyl cellulose;
- DEAE, diethylethanolamine;
- DLS, dynamic light scattering;
- DSC, differential scanning calorimetry;
- FTIR, Fourier transform infrared spectroscopy;
- GA, gum arabic;
- HPLC, high-performance liquid chromatography;
- MA, mannan;
- NTU, nephelometric turbidity units;
- PDA, Photo Diode Array;
- RG, rhamnogalacturonan;
- SDS–PAGE, sodium dodecyl sulfate–polyacrylamide gel electrophoresis;
- TLP, thaumatin-like protein;
- Tm, melting temperature;
- TXRF, total reflection X-ray fluorescence
Keywords
- DLS;
- DSC;
- Haze formation;
- Arabinogalactan-protein;
- Rhamnogalacturonan;
- Wine;
- Wine proteins;
- Polysaccharides
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