Ej. Waters et al., ISOLATION AND PARTIAL CHARACTERIZATION OF A NATURAL HAZE PROTECTIVE FACTOR FROM WINE, Journal of agricultural and food chemistry, 41(5), 1993, pp. 724-730
A haze protective factor (HPF) reduced the visible haziness induced by
heating wine proteins in wine, by decreasing the particle size of the
haze. The relationship between the decrease in particle size and the
concentration of the HPF was exponential. The HPF, which was detectabl
e by SDS-PAGE with the periodic acid-Schiff reagent stain and was evid
ent as a smear in the high M(r) region of the gel, was separated from
other macromolecules of wine by a combination of concanavalin A and an
ion-exchange and cation-exchange chromatography. The macromolecule was
made up of a polysaccharide component (96 %) that was dominated by ma
nnose (78 %) and glucose (13 %) and a protein component (4 %) that was
dominated by serine (31 %) and threonine (13 %).