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An alternative method for purification of a major thaumatin‐like grape protein (VVTL1) responsible for haze formation in white wine
Author(s) -
Muhlack R. A.,
Waters E. J.,
Lim A.,
O'Neill B. K.,
Colby C. B.
Publication year - 2007
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.29
Subject(s) - thaumatin , chromatography , white wine , chemistry , wine , size exclusion chromatography , malolactic fermentation , polyacrylamide gel electrophoresis , grape wine , gel permeation chromatography , permeation , food science , biochemistry , enzyme , organic chemistry , polymer , biology , bacteria , lactic acid , genetics , gene , membrane
A new laboratory‐based method for obtaining gram quantities of a principal heat‐unstable thaumatin‐like protein (VVTL1), in wine is presented. Separation and purification from grape juice was achieved by cation exchange and ultra‐filtration. Purity was confirmed by HPLC, sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), gel permeation chromatography (GPC) and high‐sensitivity amino acid analysis. This alternative method is more rapid and compact and can efficiently produce much larger quantities (>100×) than the current laboratory technique. Copyright © 2007 Curtin University of Technology and John Wiley & Sons, Ltd.