Astringency reduction in red wine by whey proteins

Autores
Jauregi, Paula; Olatujoye, Jumoke B.; Cabezudo, Ignacio; Frazier, Richard A.; Gordon, Michael H.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.
Fil: Jauregi, Paula. University of Reading; Reino Unido
Fil: Olatujoye, Jumoke B.. University of Reading; Reino Unido
Fil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Frazier, Richard A.. University of Reading; Reino Unido
Fil: Gordon, Michael H.. University of Reading; Reino Unido
Materia
Astringency
Fluorescence
Gelatin
Itc
Tannins
Wine
Β-Lactoglobulin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52629
Acceder
id CONICETDig_83337960083cd641a0d25ca8dc441a02
oai_identifier_str oai:ri.conicet.gov.ar:11336/52629
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Astringency reduction in red wine by whey proteinsJauregi, PaulaOlatujoye, Jumoke B.Cabezudo, IgnacioFrazier, Richard A.Gordon, Michael H.AstringencyFluorescenceGelatinItcTanninsWineΒ-Lactoglobulinhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.Fil: Jauregi, Paula. University of Reading; Reino UnidoFil: Olatujoye, Jumoke B.. University of Reading; Reino UnidoFil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Frazier, Richard A.. University of Reading; Reino UnidoFil: Gordon, Michael H.. University of Reading; Reino UnidoElsevier2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52629Jauregi, Paula; Olatujoye, Jumoke B.; Cabezudo, Ignacio; Frazier, Richard A.; Gordon, Michael H.; Astringency reduction in red wine by whey proteins; Elsevier; Food Chemistry; 199; 5-2016; 547-5550308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814615303307info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.12.052info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:47:09Zoai:ri.conicet.gov.ar:11336/52629instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:47:09.316CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Astringency reduction in red wine by whey proteins
title Astringency reduction in red wine by whey proteins
spellingShingle Astringency reduction in red wine by whey proteins
Jauregi, Paula
Astringency
Fluorescence
Gelatin
Itc
Tannins
Wine
Β-Lactoglobulin
title_short Astringency reduction in red wine by whey proteins
title_full Astringency reduction in red wine by whey proteins
title_fullStr Astringency reduction in red wine by whey proteins
title_full_unstemmed Astringency reduction in red wine by whey proteins
title_sort Astringency reduction in red wine by whey proteins
dc.creator.none.fl_str_mv Jauregi, Paula
Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
author Jauregi, Paula
author_facet Jauregi, Paula
Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
author_role author
author2 Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Astringency
Fluorescence
Gelatin
Itc
Tannins
Wine
Β-Lactoglobulin
topic Astringency
Fluorescence
Gelatin
Itc
Tannins
Wine
Β-Lactoglobulin
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.
Fil: Jauregi, Paula. University of Reading; Reino Unido
Fil: Olatujoye, Jumoke B.. University of Reading; Reino Unido
Fil: Cabezudo, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Frazier, Richard A.. University of Reading; Reino Unido
Fil: Gordon, Michael H.. University of Reading; Reino Unido
description Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52629
Jauregi, Paula; Olatujoye, Jumoke B.; Cabezudo, Ignacio; Frazier, Richard A.; Gordon, Michael H.; Astringency reduction in red wine by whey proteins; Elsevier; Food Chemistry; 199; 5-2016; 547-555
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52629
identifier_str_mv Jauregi, Paula; Olatujoye, Jumoke B.; Cabezudo, Ignacio; Frazier, Richard A.; Gordon, Michael H.; Astringency reduction in red wine by whey proteins; Elsevier; Food Chemistry; 199; 5-2016; 547-555
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814615303307
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.12.052
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082986825482240
score 12.891075

Publicaciones similares