Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5631
Título: Interactions between protein fining agents and proanthocyanidins
Autor: Cosme, F.
Ricardo-da-Silva, J.M.
Laureano, O.
Palavras-chave: white wine
fining
fining agents
polyphenols
proanthocyanidins
thiolysis
turbidity
colour
browning
Data: 2008
Editora: Elsevier
Citação: "Food Chemistry". ISSN 0308-8146. 106 (2008) 536-544
Resumo: A comparative fining trial was conducted in a laboratory scale to study the influence of protein fining agents on proanthocyanidins, colour and browning potential of white wine. The monomeric flavanols were significantly depleted by casein, and gelatine with low molecular weight (MW) distribution, and isinglass obtained from fish swim bladder (MW > 94.0, containing some bands in the range 94.0–43.0 and at 20.1 kDa). However, the other gelatines and isinglass with a MW polydispersion below 20.1 kDa did not interact significantly (P < 0.05) with these compounds. In contrast, the oligomeric compounds were not decreased by swim bladder isinglass. It was also observed that neither of the isinglasses decreased the polymeric flavanols significantly (P < 0.05). Although casein and potassium caseinate had similar MW distributions and isoelectric points, potassium caseinate decreased the polymeric flavanols, whereas casein did decrease monomeric, oligomeric and polymeric flavanols significantly (P < 0.05). The degree of polymerisation of polymeric proanthocyanidins that remained in the fined wine decreased significantly (P < 0.05) after addition of protein fining agents except when potassium caseinate was used. Casein, potassium caseinate and swim bladder isinglass induced a significant (P < 0.05) decrease in wine colour (A420nm), a decrease in browning potential and a decrease in turbidity
Peer review: yes
URI: http://hdl.handle.net/10400.5/5631
ISSN: 0308-8146
Aparece nas colecções:DAIAT - Artigos de Revistas

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