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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/1396

Title: Bromelain from pineapple stem in alcoholic- acidic buffers for Wine application
Authors: Benucci, Ilaria
Liburdi, Katia
Garzillo, Anna Maria Vittoria
Esti, Marco
Keywords: Pineapple stem bromelain
Proteolytic activity
Model wine buffer
Issue Date: 2011
Publisher: Elsevier
Citation: Benucci, I. et al. 2011. Bromelain from pineapple stem in alcoholic-acidic buffers for wine application. "Food Chemestry" 124(4): 1349-1353
Abstract: Bromelain from pineapple stem has been studied in unexplored model wine buffer (pH 3.2 tartaric acid and ethanol) in order to evaluate its applicability for white wine protein stabilisation. Bromelain proteolytic activity was studied against several synthetic peptide substrates in McIlvaine buffer covering a wide pH range. Among different synthetic substrates, Bz-Phe-Val-Arg-pNA turned out to be the most suitable one to test bromelain activity at the average minimum pH value of wine (3.2). The
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Description: L'articolo è disponibile sul sito dell'editore http://www.sciencedirect.com/
DOI: 10.1016/j.foodchem.2010.07.087
URI: http://hdl.handle.net/2067/1396
ISSN: 0308-8146
Appears in Collections:DECOS - Archivio della produzione scientifica

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