A new methodology to determine cell wall mannoprotein content and release in wine yeasts

  1. Quirós, M. 2
  2. Morales, P. 2
  3. Pérez-Través, L. 1
  4. Barcenilla, J.M. 3
  5. Gonzalez, R. 23
  1. 1 Instituto de Agroquímica y Tecnología de los Alimentos
    info

    Instituto de Agroquímica y Tecnología de los Alimentos

    Valencia, España

    ROR https://ror.org/018m1s709

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

Erakutsi afiliazioak +
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 125

Zenbakia: 2

Orrialdeak: 760-766

Mota: Artikulua

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DOI: 10.1016/J.FOODCHEM.2010.08.066 SCOPUS: 2-s2.0-78049423196 WoS: WOS:000284975200068 GOOGLE SCHOLAR

Beste argitalpen batzuk: Food Chemistry

Laburpena

Representing around 40% of the cell wall dry weight, mannoproteins are complex macromolecules structurally composed of polymers of sugar, 98% being mannose, covalently linked to peptides. Along the last two decades, these compounds have gained ground as very relevant molecules in the field of winemaking, mainly due to their positive contributions in the development of appreciated organoleptic features and to their contribution in the chemical stabilization of wine. Several methodologies have been recently proposed to achieve the quantification of these compounds. However, these methodologies are laborious, time consuming and do not allow a global quantification of these macromolecules. In this paper, an easy, reliable and fast forward methodology for the quantification of mannoproteins in model must is proposed and evaluated. Its application in the quantification of mannoproteins content in yeast cell wall is also demonstrated. © 2010 Elsevier Ltd.