Isolation and characterization of individual peptides from wine

Moreno-Arribas, M.V.; Bartolome, B.; Pueyo, E.; Polo, M.C.

Isolation and characterization of individual peptides from wine

1998

Moreno-Arribas, M.V. | Bartolome, B. | Pueyo, E. | Polo, M.C.

Two peptide fractions with molecular weight higher and lower than 700 Da were obtained from a sparkling wine aged with yeast over 15 months. The amino acid composition of each fraction and their hydrophobicity were determined. Asp and/or Asn, Glu and/or Gln, Ser, Thr, and alpha-Ala were found to be the major amino acids that form both fractions. The peptide fraction <700 Da showed an hydrophobicity value higher than the fraction >700 Da. Four main peptides from the fraction > 700 Da and six peptides from the fraction <700 Da were isolated by reversed-phase HPLC. The isolated peptides from the fraction >700 Da were found to contain between 13 and 25 amino acid residues, whereas the ones from the fraction <700 Da corresponded to peptides with a number of residues between 6 and 10. Hydrophobicities of the isolated peptides ranged from 0 to 1128.9 cal/ amino acid residue.

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