Isolation and characterization of individual peptides from wine
Moreno-Arribas, M. Victoria | Bartolomé, Begoña | Pueyo Pérez, Encarnación | Polo, María Carmen | Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
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 α-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.
Показать больше [+] Меньше [-]This work has been supported by the Spanish Comision Interministerial de Ciencia y Tecnologia, Projects ALI94-0217-C02-02 and ALI97-0396-C02-02.
Показать больше [+] Меньше [-]Peer reviewed
Показать больше [+] Меньше [-]Библиографическая информация
Эту запись предоставил Instituto de Fermentaciones Industriales