Evaluation of lysozyme stability in young red wine and model systems by a validated HPLC method
Articolo
Data di Pubblicazione:
2007
Citazione:
Evaluation of lysozyme stability in young red wine and model
systems by a validated HPLC method / A. Tirelli, I. De Noni. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 105:4(2007), pp. 1564-1570.
Abstract:
Hen’s egg lysozyme (LYZ) is added to red wine for preventing malolactic activity. Sulphur dioxide and polyphenolic compounds can
depress LYZ solubility and effectiveness, likely by sulphonation of enzyme disulphide bonds or protein binding, respectively. These phenomena
were evaluated in either young red wine or model wine systems. A reliable and validated HPLC method was first developed in
order to quantify soluble LYZ in wine (r95% = 10.7 mg l 1). The amount of insolubilized LYZ in red wine was related to the content of
non-anthocyan flavonoids of low molecular weight and enzyme precipitation occurred in few minutes when flavonoid concentration
exceeded 50 mg l 1. Interaction between sulphur dioxide and LYZ occurred in polyphenol-free model wine systems and for the first time
the formation of mono-thiosulphonated LYZ was demonstrated. This reaction was favoured by increasing pH value and sulphur dioxide
concentration. Nevertheless, sulphonation alone did not fully explain LYZ instability in model wine systems.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
HPLC ; Lysozyme ; Sulphur dioxide ; Polyphenols ; Sulphonation
Elenco autori:
A. Tirelli, I. De Noni
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