Page 27


extraction of corn oil with ethanol. Appl. Biochem. Biotechnol. 57/58: 39. Dombrink-Kurtzman A. and Bietz J.A. 1993. Zein composition in hard and soft endosperm of maize. Cereal Chem. 70: 105. EC Regulation, 2005. N° 2165, Official Journal of the European Union. Bruxelles, Belgium. Esen A. 1987. A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (Zea mays L.). J. Cereal Sci. 5: 117. FSANZ (Food Standards Australia New Zealand). 2004. Final assessment report. Februar y, 2004. Application A482Plant proteins as wine processing aids. Canberra. Glories Y. 1984. La Couleur des Vins Rouges. 2a Partie. Mésure Origine et Interprétation. Connaissance de la Vigne et du Vin. 18: 252. Hach C.C., Brayton S.V. and Kopelove A.B. 1985. A powerful Kjeldahl nitrogen method using peroxymonosulfuric acid. J. Agric. Food Chem. 33: 1117. Kojima M., Hanna M.A. and Gennadios A. 1997. Water solubility and macromolecular properties of corn meal extrudates as affected by epichlorohydrin. Cereal Chem. 74: 526. Laemmli I.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227: 680. Landry J., Delhaye S. and Damerval C. 2000. Improved method for isolating and quantitating α-amino nitrogen as nonprotein, true protein, salt-soluble proteins, zeins and true glutelins in maize endosperm. Cereal Chem. 77: 620.

Lefebvre S., Maury C., Poinsaut P., Gerland C., Gazzola M. and Sacillotto R. 1999. Le collage de vins: influence du poids moleculaire des gelatines et premiers essais de colles d’origine vegetale. Revue des Œnologues. 94: 37.

S., Cheynier V. and Moutounet M. 1999. Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology. Am. J. Enol. Vitic. 50: 81.

Marchal R., Marchal-Delahaut L., Lallement A. and Jeandet P. 2002. Wheat gluten used as a clarifying agent of red wines. J. Agric. Food Chem. 50: 177.

Shewry P.R. and Tatham A.S. 1990. The prolamin storage proteins of cereal seeds: structure and evolution. Biochem. J. 267: 1.

Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V. and Moutounet M. 2003. Influence of fining with plant proteins on proanthocyanidin composition of red wines. Am. J. Enol. Vitic. 54: 105.

Shukla R. and Cheryan M. 2001. Zein: the industrial protein from corn. Ind. Crops and Prod. 13: 171.

Mills E.N.C. and Breiteneder H. 2005. Food allergy and its relevance to industrial food proteins. Biotechnol. Advances. 23: 409. OIV. 1990. Office Internationale de la Vigne et du Vin. Recueil des Méthodes Internationales d’Analyse des Vins et des Moûts, Paris. Pasini G., Simonato B., Curioni A., Vincenti S., Cristaudo A., Cantucci B., Dal Belin Peruffo A. and Giannattasio M. 2002. IgEmediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. Allergy. 57: 98. Paulis J.W. 1981. Disulfide structures of zein proteins from corn endosperm. Cereal Chem. 58: 542. Pompei C., Peri C. and Montedoro G. 1971. Le dosage des leucoanthocyanes dans les vins blancs. Ann. Technol. Agric. 20: 21. Ribéreau-Gayon P. and Stonestreet E. 1965. Le Dosage des Anthocyanines dans le Vin Rouge. Bulletin de la Societe Chimique de France: 2469, Paris. Sarni-Manchado P., Deleris A., Avallone

Siebert K.J., Carrasco A. and Lynn P. 1996. Formation of protein-polyphenol haze in beverages. J. Agric. Food Chem. 44: 1997. Versari A ., Barbanti D., Potentini G., Parpinello G.P. and Galassi S. 1999. Preliminary study of the interaction of gelatin red wine. Ital. J. Food Sci. 11: 231. Vitale A., Smaniotto E., Longhi R. and Galante E. 1982. Reduced soluble proteins associated with maize endosperm protein bodies. J. Exp. Bot. 33: 439. Wilson C.M., Shewry P.R. and Miflin B.J. 1981. Maize endosperm proteins compared by sodium dodecyl sulphate gel electrophoresis and isoelectric focusing. Cereal Chem. 58: 275. Yokosuka K. and Singleton V.L. 1995. Interactive precipitation between phenolic fractions and peptides in wine-like model solution: turbidity, particle size and residual content as influenced by pH, temperature and peptide concentration. Am. J. Enol. Vitic. 46: 329.

Italian Food & Beverage Technology - LX (2010) march -



Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...


Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...