title: Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
abstract: Protein haze development in bottled white wines is attributed to the slow denaturation of unstable proteins, which results in their aggregation and flocculation. These protein fractions can be removed by using bentonite; however, a disadvantage of this technique is its cost. The effects of high hydrostatic pressure (HHP) on wine stability were studied. Fourier transform infrared spectroscopy experiments were performed to analyse the secondary structure of protein, thermal stability was evaluated with differential scanning calorimetry, while a heat test was performed to determine wine protein thermal stability. The results confirmed that high pressure treatments modified the α-helical and β-sheet structures of wine proteins. Throughout the 60 days storage period the α-helix structure in HHP samples decreased. Structural changes by HHP (450 MPa for 3 and 5 min) improve thermal stability of wine proteins and thus delay haze formation in wine during storage.
authors.affiliation: Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile. Electronic address: gtabilo@ubiobio.cl.
authors.forename: Gipsy
authors.initials: G
authors.lastname: Tabilo-Munizaga
authors.affiliation: Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
authors.forename: Trudy Ann
authors.initials: TA
authors.lastname: Gordon
authors.affiliation: Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Villalobos-Carvajal
authors.affiliation: Basic Science Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
authors.forename: Luis
authors.initials: L
authors.lastname: Moreno-Osorio
authors.affiliation: School of Food Engineering, Pontificia Universidad Católica de Valparaíso, 716 Waddington Ave., Valparaíso, Chile.
authors.forename: Fernando N
authors.initials: FN
authors.lastname: Salazar
authors.affiliation: Food Engineering Department, University of La Serena, P.O. Box 559, La Serena, Chile.
authors.forename: Mario
authors.initials: M
authors.lastname: Pérez-Won
authors.affiliation: Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
authors.forename: Sergio
authors.initials: S
authors.lastname: Acuña
mesh_terms: D005524:Food Technology / Q000295:instrumentation* / Q000379:methods; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D010940:Plant Proteins / Q000737:chemistry*; D055550:Protein Stability; D017433:Protein Structure, Secondary; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D010940:Plant Proteins
keywords: Haze formation; High hydrostatic pressure; Melting temperature; Pathogenesis-related (PR) proteins; Secondary structure of protein; Wine protein stability