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In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics

Pier Giorgio Righetti   ORCID icon orcid.org/0000-0001-8321-9187 ; Department of Chemistry, Materials and Chemical Engineering 'Giulio Natta', Politecnico di Milano, Via Mancinelli 7, IT-20131, Milan, Italy
Alfonsina D'Amato   ORCID icon orcid.org/0000-0002-8147-7235 ; Department of Chemistry, Materials and Chemical Engineering 'Giulio Natta', Politecnico di Milano, Via Mancinelli 7, IT-20131, Milan, Italy
Elisa Fasoli ; Department of Chemistry, Materials and Chemical Engineering 'Giulio Natta', Politecnico di Milano, Via Mancinelli 7, IT-20131, Milan, Italy
Egisto Boschetti ; Department of Chemistry, Materials and Chemical Engineering 'Giulio Natta', Politecnico di Milano, Via Mancinelli 7, IT-20131, Milan, Italy

Puni tekst: engleski, pdf (345 KB) str. 253-260 preuzimanja: 592* citiraj
APA 6th Edition
Righetti, P.G., D'Amato, A., Fasoli, E. i Boschetti, E. (2012). In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics. Food Technology and Biotechnology, 50 (3), 253-260. Preuzeto s https://hrcak.srce.hr/86919
MLA 8th Edition
Righetti, Pier Giorgio, et al. "In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 253-260. https://hrcak.srce.hr/86919. Citirano 20.10.2021.
Chicago 17th Edition
Righetti, Pier Giorgio, Alfonsina D'Amato, Elisa Fasoli i Egisto Boschetti. "In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics." Food Technology and Biotechnology 50, br. 3 (2012): 253-260. https://hrcak.srce.hr/86919
Harvard
Righetti, P.G., et al. (2012). 'In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics', Food Technology and Biotechnology, 50(3), str. 253-260. Preuzeto s: https://hrcak.srce.hr/86919 (Datum pristupa: 20.10.2021.)
Vancouver
Righetti PG, D'Amato A, Fasoli E, Boschetti E. In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 20.10.2021.];50(3):253-260. Dostupno na: https://hrcak.srce.hr/86919
IEEE
P.G. Righetti, A. D'Amato, E. Fasoli i E. Boschetti, "In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics", Food Technology and Biotechnology, vol.50, br. 3, str. 253-260, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86919. [Citirano: 20.10.2021.]

Sažetak
Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand libraries (CPLL) is reported here. Most of the alcoholic beverages tested (all of Italian origin) were found to contain only traces of casein (on average from 20 to 60 µg/L, with a detectability of as low as 1 µg/L) and not any grape protein any longer, as they had been fined with bovine casein (surprisingly also red wines for which the typical fining agent is egg albumin). However, analysis of untreated white wine (Recioto, from Garganega grapes in the Veneto region) via CPLL capture indeed permitted to detect close to 100 unique gene products from the grapes, suggesting the possibility of proteotyping grand crus, i.e. those aged, high quality wines that should not be treated with fining agents. Thus the CPLL technique could become a formidable tool for traceability of beverages in particular and of foodstuff in general. For trace protein analysis, a new, most powerful CPLL methodology emerges: capture at pH=2.2 in 0.1 % trifluoroacetic acid (TFA) under the conditions mimicking reversed-phase mechanisms of adsorption.

Ključne riječi
alcoholic beverages; trace proteome; combinatorial peptide ligand libraries; food traceability

Hrčak ID: 86919

URI
https://hrcak.srce.hr/86919

[hrvatski]

Posjeta: 892 *