One step purification of the grape vacuolar invertase
作者： Sandrine Jégou , Alexandra Conreux , Sandra Villaume , Agnès Hovasse , Christine Schaeffer
DOI: 10.1016/J.ACA.2009.02.003
关键词: Tandem mass spectrometry 、 Biochemistry 、 Invertase 、 Winemaking 、 Fractionation 、 Wine 、 Ion chromatography 、 Polyacrylamide gel electrophoresis 、 Chemistry 、 Ultrafiltration (renal) 、 Chromatography
摘要: Invertase is a major protein of grape juice and wine. Accordingly, in order to study the biochemical structural characteristics this for better understanding its physico-chemical properties, large amounts pure are needed. A simple method purification vacuolar invertase preparative-scale described work. The was isolated purified from must by ultrafiltration anion exchange chromatography. identification purity determination fraction were assessed SDS-PAGE, then confirmed using nanoLC-chip-MS/MS analysis. laboratory fractionation procedure presented work generated quantities must.
cabdirect.org
elsevier.com
sci-hub.se 参考文章(18)
M. Huerlimann, R. Skrivan, H.P. Ruffner, Soluble invertase from grape berries: purification, deglycosylation and antibody specifity Plant Physiology and Biochemistry. ,vol. 33, pp. 25- 31 ,(1995)
Thierry Rabilloud, Laurent Vuillard, Claudine Gilly, Jean-Jacques Lawrence, Silver-staining of proteins in polyacrylamide gels: a general overview. Cellular and Molecular Biology. ,vol. 40, pp. 57- 75 ,(1994)
Richard Marchal, Stéphane Bouquelet, Alain Maujean, Purification and Partial Biochemical Characterization of Glycoproteins in a Champenois Chardonnay Wine Journal of Agricultural and Food Chemistry. ,vol. 44, pp. 1716- 1722 ,(1996) , 10.1021/JF9506592
Elizabeth J. Waters, Yoji Hayasaka, David B. Tattersall, Kathryn S. Adams, Patrick J. Williams, Sequence Analysis of Grape (Vitis vinifera) Berry Chitinases That Cause Haze Formation in Wines Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 4950- 4957 ,(1998) , 10.1021/JF980421O
Elizabeth J Waters, G Alexander, Richard Muhlack, KF Pocock, C Colby, BK O'neill, PB Høj, Patrik Jones, None, Preventing protein haze in bottled white wine Australian Journal of Grape and Wine Research. ,vol. 11, pp. 215- 225 ,(2005) , 10.1111/J.1755-0238.2005.TB00289.X
T. Dambrouck, R. Marchal, L. Marchal-Delahaut, M. Parmentier, A. Maujean, P. Jeandet, Immunodetection of proteins from grapes and yeast in a white wine. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 2727- 2732 ,(2003) , 10.1021/JF0208435
Clara Cilindre, Antonio J. Castro, Christophe Clément, Philippe Jeandet, Richard Marchal, Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties Food Chemistry. ,vol. 103, pp. 139- 149 ,(2007) , 10.1016/J.FOODCHEM.2006.07.043
Luc P. Dreier, Jacobus J. Hunter, Hans Peter Ruffner, Invertase activity, grape berry development and cell compartmentation Plant Physiology and Biochemistry. ,vol. 36, pp. 865- 872 ,(1998) , 10.1016/S0981-9428(99)80004-7
Clara Cilindre, Sandrine Jégou, Agnès Hovasse, Christine Schaeffer, Antonio J. Castro, Christophe Clément, Alain Van Dorsselaer, Philippe Jeandet, Richard Marchal, Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection. Journal of Proteome Research. ,vol. 7, pp. 1199- 1208 ,(2008) , 10.1021/PR070419P
Wimolsiri Porntaveewat, Tsutomu Takayanagi, Koki Yokotsuka, Purification and properties of invertase from Muscat Bailey A grapes Journal of Fermentation and Bioengineering. ,vol. 78, pp. 288- 292 ,(1994) , 10.1016/0922-338X(94)90359-X