Measurement of Protein Content in Fruit Juices, Wine and Plant Extracts in the Presence of Endogenous Organic Compounds

Boyes, Stewart; Strübi, Peter; Dawes, Helen

doi:10.1006/fstl.1997.0267

Cited by 22 publications

(10 citation statements)

References 42 publications

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“…The preparation of CAJ was necessary as the clear juice with a lower tannin concentration and minimal to zero suspended solids will allow the yeast to easily assimilate the sugars for growth and the production of ethanol. Furthermore the reduction in tannins, which complexes with gelatin [25,35], will reduce the negative effects on enzyme activity during fermentation as condensed tannins usually form insoluble compounds with proteins [36]. HPLC revealed that glucose (40.56 g/L) fructose (57.06 g/L), and maltose (2.80 g/L) are the sugars of CAJ.…”

Section: Cashew Apple Juice Preparationmentioning

confidence: 99%

The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

Deenanath

Rumbold

Iyuke

2013

ISRN Renewable Energy

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Bioethanol as a fossil fuel additive to decrease environmental pollution and reduce the stress of the decline in crude oil availability is becoming increasingly popular. This study aimed to evaluate the concentration of bioethanol obtainable from fermenting cashew apple juice by the microorganism Saccharomyces cerevisiae Y2084 and Vin13. The fermentation conditions were as follows: initial sugar = 100 g/L, pH = 4.50, agitation = 150 rpm, temperatures = 30°C (Y2084) and 20°C (Vin13), oxygen saturation = 0% or 50%, and yeast inoculum concentration = ~8.00 Log CFU/mL. The maximum ethanol concentration achieved by Y2084 was 65.00 g/L. At 50% oxygen the fermentation time was 5 days, whilst at 0% oxygen the fermentation time was 11 days for Y2084. The maximum ethanol concentration achieved by Vin13 was 68.00 g/L. This concentration was obtained at 50% oxygen, and the fermentation time was 2 days. At 0% oxygen, Vin13 produced 31.00 g/L of ethanol within 2 days. Both yeast strains produced a higher glycerol concentration at 0% oxygen. Yeast viability counts showed a decrease at 0% oxygen and an increase at 50% oxygen of both yeast stains. Other analyses included measurement of carbon dioxide and oxygen gases, process monitoring of the fermentation conditions, and total organic carbon. Gas analysis showed that carbon dioxide increased in conjunction with ethanol production and oxygen decreased. Process monitoring depicted changes and stability of fermentation parameters during the process. Total organic carbon analysis revealed that aerobic fermentation (50% oxygen) was a more efficient process as a higher carbon recovery (95%) was achieved.

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Section: Cashew Apple Juice Preparationmentioning

confidence: 99%

The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

Deenanath

Rumbold

Iyuke

2013

ISRN Renewable Energy

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“…The protein content was expressed as mg/ml of Bovine Serum Albumin used as external standard (Bradford, 1976;Boyses, Stru¨bi, & Dawes, 1997).…”

Section: Analytical Measurementsmentioning

confidence: 99%

Highly purified sugar concentrate from a residue of citrus pigments recovery process

Scordino

Mauro

Passerini

et al. 2007

LWT - Food Science and Technology

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“…Within the pH range used in this study, there was negligible effect of pH on measurements. The two techniques are known to function differently, where the Bradford assay involves proteins binding to the Coomassie brilliant blue dye resulting in a colour change (Boyes, Strübi, & Dawes, 1997;Bradford, 1976), while Prostab measures protein instability by precipitating dissolved proteins (Esteruelas et al, 2009). Figure 2 shows that both proteins displayed similar, non-linear trends with increasing bentonite concentrations with all bentonite types, where adsorption was low at very low concentrations, increasing significantly upon a certain threshold before tapering off, similar to the results of a previous study (Hung, 2010).…”

Section: Resultsmentioning

confidence: 99%

The use of thaumatin and bovine serum albumin as proteins in model wine solutions in bentonite fining

Shi

Burmeister²,

Frost³

et al. 2016

Journal of Wine Research

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This study examined the viability of using thaumatin and bovine serum albumin (BSA) as proteins in model wine solutions for bentonite fining studies and compared them with unfined New Zealand sauvignon blanc (SB) wine. Bentonite fining trials were performed on model wine solutions and unfined SB wines (pH range 3.5 to 4.3). Thaumatin was more readily adsorbed onto bentonites of all types than BSA and its adsorption onto bentonite was less affected by the pH of the solution. Specifically, the amount of BSA adsorbed onto bentonite decreased significantly as the pH of the solution approached the isoelectric point (pI) of BSA while thaumatin was adsorbed at that pH due to its higher pI. Changing pH affected protein adsorption of real wine less noticeably than of BSA and thaumatin, and decreasing pH increased protein adsorption in contrast to the model solutions. Neither of the model solutions can fully represent the response of real wine to bentonite fining but they are simple and cost effective to prepare and reacted to changes in bentonite concentration similar to real wine. Thaumatin is potentially a better protein to use in simple model solutions for wine stabilisation studies like filtration where molecular weights are important consideration.

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Measurement of Protein Content in Fruit Juices, Wine and Plant Extracts in the Presence of Endogenous Organic Compounds

Cited by 22 publications

References 42 publications

The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

Highly purified sugar concentrate from a residue of citrus pigments recovery process

The use of thaumatin and bovine serum albumin as proteins in model wine solutions in bentonite fining

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