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Analysis of protein components in blackberry wine and haze

文献类型： 外文期刊

作者： Wu, Gang 1 ; Zhou, Jianzhong 1 ; Fan, Linlin 1 ; Liu, Xiaoli 1 ; Wang, Ying 1 ; Wu, Caie 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing, Peoples R China

关键词： Blackberry; Wine; Haze; Protein; Peptide

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 163 卷

页码：

收录情况： SCI

摘要： Wine haze seriously influences customers' purchasing decisions. Protein is an influencing factor in wine haze formation. In this study, the differentially expressed proteins (DEPs) in fresh blackberry wine (FBBW) and aged blackberry wine (ABBW) were analyzed by label-free quantitative proteomics, and the proteins in BBWH were identified by high-performance liquid chromatography-tandem mass spectrometry. A total of 178 proteins were confirmed in the FBBW and ABBW. Among them, 125 proteins were differentially expressed, while the other 53 proteins were not. Among the DEPs, 49 were from Saccharomyces cerevisiae, 37 were from Aspergillus niger and other microorganisms, and 23 were from the blackberries themselves. The clustering analysis of DEPs showed that most of the protein-forming haze with polyphenols in blackberry wine (BBW) came from Saccharomyces cerevisiae, mold, and blackberry raw materials. This is different from other studies on the source of protein in wine haze. This study is the first to investigate the composition and changes in protein in BBW and BBWH. The results will provide valuable information for solving BBWH caused by proteins.

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