Astringency reduction in red wine by whey proteins

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dc.citation.titleFood Chemistryes
dc.citation.volume199es
dc.creatorJauregi, Paula
dc.creatorOlatujoye, Jumoke B.
dc.creatorCabezudo, Ignacio
dc.creatorFrazier, Richard A.
dc.creatorGordon, Michael H.
dc.date.accessioned2019-08-20T12:15:57Z
dc.date.available2019-08-20T12:15:57Z
dc.date.issued2015-12-11
dc.descriptionWhey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein–tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.es
dc.description.filFil: Jauregi, Paula. University of Reading. Departament. of Food and Nutritional Sciences; UK.es
dc.description.filFil: Olatujoye, Jumoke B. University of Reading. Departament. of Food and Nutritional Sciences; UK.es
dc.description.filFil: Cabezudo, Ignacio. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Frazier, Richard A. University of Reading. Departament. of Food and Nutritional Sciences; UK.es
dc.description.filFil: Gordon, Michael H. University of Reading. Departament. of Food and Nutritional Sciences; UK.es
dc.description.sponsorshipNigerian Governmentes
dc.description.sponsorshipEuropean Community (BiValBi project funded within IRSES programme)es
dc.formatapplication/pdf
dc.format.extent547-555es
dc.identifier.issn0308-8146es
dc.identifier.urihttp://hdl.handle.net/2133/15804
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814615303307es
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2015.12.052es
dc.rightsopenAccesses
dc.rights.holderJauregi, Paulaes
dc.rights.holderOlatujoye, Jumoke B.es
dc.rights.holderCabezudo, Ignacioes
dc.rights.holderFrazier, Richard A.es
dc.rights.holderGordon, Michael H.es
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticases
dc.rights.holderElsevieres
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0): No se permite un uso comercial de la obra original ni la generación de obras derivadas. Esta licencia no es una licencia libre, y es la más cercana al derecho de autor tradicional. https://creativecommons.org/licenses/by-nc-nd/4.0/deed.eses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectbeta-Lactoglobulines
dc.subjectAstringencyes
dc.subjectWinees
dc.titleAstringency reduction in red wine by whey proteinses
dc.typearticle
dc.typeartículo
dc.typeacceptedVersion
dc.type.collectionarticulo
dc.type.versionacceptedVersiones

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