Abstract
AbstractA new laboratory‐based method for obtaining gram quantities of a principal heat‐unstable thaumatin‐like protein (VVTL1), in wine is presented. Separation and purification from grape juice was achieved by cation exchange and ultra‐filtration. Purity was confirmed by HPLC, sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), gel permeation chromatography (GPC) and high‐sensitivity amino acid analysis. This alternative method is more rapid and compact and can efficiently produce much larger quantities (>100×) than the current laboratory technique. Copyright © 2007 Curtin University of Technology and John Wiley & Sons, Ltd.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
