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Aim: This work is aimed to study the effectiveness of the use of bentonite at different stages of the vinification process (pilot and industrial scales) in relation to wine protein stability. The effect of wine storage and ageing on... more
Aim: This work is aimed to study the effectiveness of the use of bentonite at different stages of the vinification process (pilot and industrial scales) in relation to wine protein stability. The effect of wine storage and ageing on protein content and stability is also studied. Methods and results : The experimental trials were made with a Macabeu wine (vintage 2011) and included the following treatments : bentonite addition to must only, bentonite addition during fermentation (beginning, middle and end), and no treatment (control). The results show no effect of scale in fermentation kinetics. At both scales, the wines treated with bentonite during fermentation had lower total protein concentrations as compared to the control wines (10-17 %) and the wines obtained from must treated with bentonite (7-14 %), which were the most unstable. Conclusion : This study shows that the fermenter size (industrial and pilot scale) has no significant effects on alcoholic fermentation, indicating ...
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The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components... more
The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins and chitinase) wine proteins. The results showed that in general bentonite alone has a low effect on the loss of terpenes but removed ethyl esters and fatty acids. The presence of wine proteins in the solution treated with bentonite tended to increase the loss of esters with the longest carbon chains (from ethyl octanoate to ethyl decanoate), and this was significant when the purified proteins were used. The results here reported suggest that hydrophobicity can be one of the driving forces invol...
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The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different... more
The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta.
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... It is well known that the major protein of beer (antigen 1) derives from an albumin present in barley grain, named protein Z. This protein is ... lysine mutants, which were shown to contain a quantity of protein Z higher than that of... more
... It is well known that the major protein of beer (antigen 1) derives from an albumin present in barley grain, named protein Z. This protein is ... lysine mutants, which were shown to contain a quantity of protein Z higher than that of the normal barley types (Hejigaard and Boisen, 1980 ...
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... an Indirect ELISA Procedure Giovanna Pressi, Andrea Curioni,* Angelo D B Peruffo, Luca Furegon and Arturo Zamorani ... Silano V, D'Errico AM, Micco C, Muttoni F, Pocchiari F 1968 Egg content of noodles by quantitative analysis of... more
... an Indirect ELISA Procedure Giovanna Pressi, Andrea Curioni,* Angelo D B Peruffo, Luca Furegon and Arturo Zamorani ... Silano V, D'Errico AM, Micco C, Muttoni F, Pocchiari F 1968 Egg content of noodles by quantitative analysis of characteristic proteins of the egg. ...
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Research Interests: Engineering, Italy, Humans, Female, Male, and 14 moreFruit, The, Tandem Mass Spectrometry, Immunoglobulin E, Phenol, High Pressure Liquid Chromatography, Middle Aged, Liquid Chromatography / Electrospray Ionization Mass Spectrometry, Adult, Surface Properties, Prunus, Molecular weight, PLANT PROTEINS, and Solvents
The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic... more
The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract.
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... It is well known that the major protein of beer (antigen 1) derives from an albumin present in barley grain, named protein Z. This protein is ... lysine mutants, which were shown to contain a quantity of protein Z higher than that of... more
... It is well known that the major protein of beer (antigen 1) derives from an albumin present in barley grain, named protein Z. This protein is ... lysine mutants, which were shown to contain a quantity of protein Z higher than that of the normal barley types (Hejigaard and Boisen, 1980 ...
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An immunoenzymatic method for the quantitative determination of dietary lectin activities employing immobilized glycoproteins was studied. Lectins from wheat germ (WGA), peanut (PNA), and jack bean (ConA) were added to microtiter plates... more
An immunoenzymatic method for the quantitative determination of dietary lectin activities employing immobilized glycoproteins was studied. Lectins from wheat germ (WGA), peanut (PNA), and jack bean (ConA) were added to microtiter plates coated with ovalbumin or asialofetuin and quantified by enzyme-linked immunosorbent assay (ELISA) with lectin-specific antibodies. ELISA responses for lectin activity were dose-dependent in the concentration range 30-1000 ng/mL for WGA and 80-1000 ng/mL for both PNA and ConA. Inhibition assays carried out with different saccharides confirmed that the binding of lectins to immobilized glycoproteins was specific. The proposed method is specific and sensitive, allowing the quantitative determination of lectin activities on raw samples by simple dilution of the extracts. Examples of application to wheat germ and roasted peanut extracts are reported.
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... Although a large quantity of information can be found on the allergens of (hexapolid) bread wheat (T. aestivum) (Palosuo, 2003), a few studies have been devoted to the allergological characterisation of only some proteins of... more
... Although a large quantity of information can be found on the allergens of (hexapolid) bread wheat (T. aestivum) (Palosuo, 2003), a few studies have been devoted to the allergological characterisation of only some proteins of (tetraploid) durum wheat (Kusaba-Nakayama et al ...
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J. Inst. Brew. 111(2), 234-236, 2005 The visualisation of wine yeast esterase (carboxylesterase EC 3.1.1.1) activity was performed by using different chromogenic and fluorescent substrates. The zymograms revealed the presence of several... more
J. Inst. Brew. 111(2), 234-236, 2005 The visualisation of wine yeast esterase (carboxylesterase EC 3.1.1.1) activity was performed by using different chromogenic and fluorescent substrates. The zymograms revealed the presence of several isoforms in yeast extracts, differing in sub-cellular lo- cation, substrate specificity and electrophoretic mobility, indicat- ing a high level of polymorphism.