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 |
|---|---|
| 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 |
