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Interactions between lysozyme and wine components
- 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.
Author details: | Kai EggertGND, Harshadrai Manilal RawelORCiDGND, Martin S. Pour Nikfardjam, Jürgen KrollGND |
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ISSN: | 0012-0413 |
Title of parent work (German): | Deutsche Lebensmittel-Rundschau : DLR |
Publisher: | Behr |
Place of publishing: | Stuttgart |
Publication type: | Article |
Language: | German |
Year of first publication: | 2006 |
Publication year: | 2006 |
Release date: | 2020/05/12 |
Tag: | antioxidative capacity; colour; lysozyme; lysozyme activity; red wine; total phenol content |
Volume: | 102 |
Issue: | 10 |
Number of pages: | 7 |
First page: | 472 |
Last Page: | 478 |
Organizational units: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Ernährungswissenschaft |
DDC classification: | 5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie |
Peer review: | Referiert |