Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics

Abstract

a b s t r a c tThis paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam characteristics. A capillary sieving electrophoretic method was used in the protein analysis to determine molecular mass and the Bradford method to determine total protein content. The foam parameters were measured using the Bikerman method.Chemometric techniques, such as principal component analysis (PCA) and soft independent modelling of class analogy analysis (SIMCA), allowed the sparkling cider to be differentiated on the basis of the yeast strain used in their manufacture. As a result, feasible models for classifying sparkling ciders were computed (classification hits higher than 96%). Furthermore, the relationship between polypeptides and foam was demonstrated with a prediction equation of foam stability time, which was computed using the partial least square (PLS) regression technique. This mathematical equation confirmed that the polypeptides of high molecular mass are especially related to this foaming parameter.

Optimization of affinity partitioning conditions of papain in aqueous two-phase system using response surface methodology

“…Quantitative determination of the total protein content was carried out by the Bradford method [21,22]. Protein concentrations were determined using a spectrophotometer (UV-2102PC, UNICO Instrument Co. Ltd., Shanghai, China) at 595 nm and bovine serum albumin (BSA) as standard.…”

Food analysis: A continuous challenge for miniaturized separation techniques

“…In the field of food quality, in recent years, CE has been a fundamental technique broadly applied for the analysis of protein profiles, proteins, amino acids, immunoglobulins and peptides 55–74 and antioxidant compounds 75–89. To a lesser extent, it has also been useful for the determination of organic acids 90–96, inorganic ions 97–99, carbohydrates 100–103 and other compounds such as salicylaldehyde 104, sorbate and benzoate 105, folic acid 106, saccharine and aspartame 107, glucosinolates 108 and water‐soluble vitamins 109 in different kinds of food matrices.…”

“…Other interesting application of this type of analysis is the determination of the protein profile to determine adulteration, detect the presence of GMOs or even, relate food properties with these profiles 55, 61, 68, 71, 72. Besides, of especial interest is the work developed by Wu et al .…”

Characterization of cider by its hydrophobic protein profile and foam parameters

“…Thus, in the case of ''natural" cider, low and middle molecular weight polypeptides were associated with good foaming properties, while the presence of higher molecular weight polypeptides is linked to the fast press manufacturing technology (Blanco Gomis, Mangas Alonso, Junco Corujedo, & Gutiérrez Álvarez, 2007). On the other hand, in the case of sparkling cider manufacturing, the molecular weight of polypeptides was related to yeast type used in the foam generation step (Blanco Gomis, Mangas Alonso, Junco Corujedo, & Gutiérrez Álvarez, 2009). …”