TY  - JOUR
A1  - Eggert, Kai
A1  - Rawel, Harshadrai Manilal
A1  - Nikfardjam, Martin S. Pour
A1  - Kroll, Jürgen
T1  - Interactions between lysozyme and wine components
T2  - Deutsche Lebensmittel-Rundschau : DLR
N2  - The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components.
KW  - lysozyme
KW  - red wine
KW  - total phenol content
KW  - colour
KW  - antioxidative capacity
KW  - lysozyme activity
Y1  - 2006
UR  - https://publishup.uni-potsdam.de/frontdoor/index/index/docId/46894
SN  - 0012-0413
VL  - 102
IS  - 10
SP  - 472
EP  - 478
PB  - Behr
CY  - Stuttgart
ER  -