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Protein haze formation in wines revisited. The stabilising effect of organic acids

The effect on the wine protein haze potential of five organic acids commonly encountered in wines (L(+)- tartaric, L( )-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, either in wine or dissolved in water, throughout the range of pH values typical of wines (i.e., from 2.8 through 3.8). Subtle differences among the ac...

The ubiquitin/proteasome pathway from Lemna minor subjected to heat shock

Exposure of Lemna minor L. to high temperatures leads to an initial decrease in the ubiquitin (Ub) monomer pool size and the accumulation of high molecular mass Ub-protein conjugates, possibly reflecting an increment in the supply of protein substrates to the Ub/proteasome pathway. Alternative explanations include, for example, changes in the transcription rates of one or more pathway components. To measure the...

Study of wine proteins by immunological methods. II -Evidence for structural si...

Proceedings of a conference held in Mragowo Poland, from the 18th to 20th may, 1998, under the title "Structure and Functionality of Food Products". ; Study of wine proteins by immunological methods. II -Evidence for structural similarity amongst the major wine proteins and structural dissimilarity with Chitinase and Thaumatin.

Diversity of Trypanosoma cruzi stocks and clones derived from Chagas disease pa...

In this study, we isolated Trypanosoma cruzi from chronic Chagas heart disease and from megaesophagus patients. The parasite stock hSLU239 (heart disease) yielded clones h1 and h2, whereas stock mSLU142 (megaesophagus) yielded clones m1, m2, m3 and m4. The parasite growth kinetics, doubling time and differentiation in axenic liquid medium showed broad behavioral diversity. It was shown that a particular pattern...

Aplicação de técnicas imunológicas no estudo das proteínas de castas e vinhos d...

Aplicação de técnicas imunológicas no estudo das proteínas de castas e vinhos do Dão

Utilização de técnicas imunológicas no estudo da proveniência das proteínas dos...

Este trabalho teve como objetivo o estudo das proteínas de um vinho branco produzido a partir de uvas da casta Assario Branco, aplicando técnicas imunológicas e ensaios de imunodeteção, para tentar determinar a proveniência das proteínas dos vinhos.

Himenomicetos Brasileiros: V. Polyporaceae-2

Himenomicetos brasileiros - IV: Polyporaceae - 1

Alguns fungos do Brasil (Phycomycetos)