PRELIMINARY STUDIES ON PEPTIDES IN WINE BY HPLC

Authors
ACEDO MI PUEYO E POLO MC
Citation
Mi. Acedo et al., PRELIMINARY STUDIES ON PEPTIDES IN WINE BY HPLC, American journal of enology and viticulture, 45(2), 1994, pp. 167-172
Citations number
12
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
45
Issue
2
Year of publication
1994
Pages
167 - 172
Database
ISI
SICI code
0002-9254(1994)45:2<167:PSOPIW>2.0.ZU;2-2
Abstract
Due to the importance of peptides and the absence of any-analytical me thod for their study in wine using HPLC, an analytical method was deve loped which includes ultrafiltration for the separation of proteins an d low pressure column chromatography using Sephadex LH-20 for separati on of free amino acids and phenolic compounds. Peptide derivatives wit h o-phthalaldehyde were separated by reverse phase HPLC. Principal ami no acids from peptides are: glutamic and aspartic acids, serine, glyci ne, alanine, and lysine.