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Analysis of Protein Composition of Red Wine in Comparison with Ros and White Wines by Electrophoresis and High-Pressure Liquid Chromatography-Mass Spectrometry (HPLC-MS)
- Wigand, Petra, Tenzer, Stefan, Schild, Hansjoerg, Decker, Heinz
- Journal of agricultural and food chemistry 2009 v.57 no.10 pp. 4328-4333
- trypsin, white wines, molecular weight, polyacrylamide gel electrophoresis, yeasts, allergens, high performance liquid chromatography, peptides, food quality, food composition, mass spectrometry, protein content, red wines, pathogenesis-related proteins
- Wine proteins not only influence wine stability but are also being discussed as potential allergens. Proteins from red, ros, and white wines were enriched by dialysis and lyophilization followed by separation by SDS-PAGE. Significant differences were detected in the protein compositions of the analyzed wine varieties, and the major protein bands were identified by mass spectrometry after in-gel digestion with trypsin. In German Portugieser red wine, a total of 121 tryptic peptides were identified, which were attributed to 12 grape proteins and 6 proteins derived from yeast. Among the identified constituents are several proteins considered to influence wine stability and previously described potential grape allergens. The pathogenesis-related proteins represent the main proteins in all of the wines, but only some red wines show a band with a molecular mass of 12 kDa, identified as a lipid transfer protein (LTP). The occurrence and distribution of LTP depend on the wine variety.