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Soluble microbial product (SMP) characterization in bench-scale aerobic and ana...

This work presents results on the production and characterization (by both mass spectrometry and conventional chemical analyses) of Soluble Microbial Products (SMP) that accumulated in aerobic and anaerobic bench scale completely stirred tank reactors (CSTRs) fed with glucose or acetate under different hydraulic retention times (HRT) and temperatures. SMP accumulation varied from 2 to 68% of the influent COD in...

A PRND polymorphism in Churra do Campo portuguese sheep breed

Prion-like Doppel gene (PRND) is located downstream from priori protein gene (PRNP). Doppel protein is not related to prion disease but to male fertility. Our previous analysis of PRND coding region in 460 animals from 8 Portuguese sheep breeds, by multiple restriction fragment-single strand conformation polymorphism (MRFSSCP), revealed a synonymous substitution (78G>A). An association was found between identif...

Análise retrospectiva de 724 biópsias da cavidade oral

Wine instability. I. The importance of the wine proteins

The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.

Wine instability. II. The influence of several non-proteic components

In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated.

Wine instability. III. The influence of pH

In the present work the influence of pH in wine stability was investigated.

Use of immunological methods in the study of the wine proteins

Monteiro et al. (1999) produced antibodies against the total proteins and against individual polypeptides from a Portuguese wine. In the present work this antibodies were used to detect the presence of identical or similar proteins in distinct wines or in wines prepared from diferent grape varieties.

Analysis of the provenience of the grape proteins

In the present work the antibodies previsously produced (Monteiro, et al., 1999) are used to analyse the provenience of the wine proteins.

Characteristics of the wine proteins

With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors responsible for this phenomenon. In addition, a detailed structural analysis of the wine proteins will certainly help in developing methods for the specific removal of th...