publication . Article . Other literature type . 2016

Astringency reduction in red wine by whey proteins

Paula Jauregi; Jumoke B. Olatujoye; Ignacio Cabezudo; Richard A. Frazier; Michael H. Gordon;
Open Access
  • Published: 01 May 2016 Journal: Food Chemistry, volume 199, pages 547-555 (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier BV
Whey 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 completel...
free text keywords: ASTRINGENCY, FLUORESCENCE, ITC, TANNINS, β-LACTOGLOBULIN, Otras Ciencias Químicas, Ciencias Químicas, CIENCIAS NATURALES Y EXACTAS, beta-Lactoglobulin, Polyphenol, Catechin, chemistry.chemical_compound, chemistry, Isothermal titration calorimetry, Food science, Tannic acid, Chromatography, Lactoglobulins, Gelatin, food.ingredient, food, Oenology, Wine
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