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|Title: ||Bromelain from pineapple stem in alcoholic- acidic buffers for Wine application|
|Authors: ||Benucci, Ilaria|
Garzillo, Anna Maria Vittoria
|Keywords: ||Pineapple stem bromelain|
Model wine buffer
|Issue Date: ||2011|
|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 |
|Description: ||L'articolo è disponibile sul sito dell'editore http://www.sciencedirect.com/|
|Appears in Collections:||DECOS - Archivio della produzione scientifica|
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