Pubblicazioni

Autori:

Mainente, Federica; Zoccatelli, Gianni; Lorenzini, Marilinda; Cecconi, Daniela; S., Vincenzi; Rizzi, Corrado; Simonato, Barbara

Titolo:

Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis

Anno:

2014

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Formato:

A Stampa

Referee:

Sì

Nome rivista:

Food Chemistry

ISSN Rivista:

0308-8146

N° Volume:

164

Editore:

Elsevier

Intervallo pagine:

413-417

Parole chiave:

Red wine proteins; Wine proteins precipitation; two-dimensional electrophoresis; mass spectrometry.

Breve descrizione dei contenuti:

The aim of the present study was to optimize protein extraction from red wine (cv. Cabernet) in order to obtain a separation by two-dimensional electrophoresis (2-DE) compatible with mass spectrometry identification.Proteins were denatured by sodium dodecyl-sulphate (SDS) and precipitated as potassium salts. The potassium-DS (KDS) protein complexes obtained were treated with different solutions in order to remove the detergent. Proteins were solubilized with different buffers and separated by different electrophoretic approaches [native, urea, acid urea PAGEs and isoelectric focusing (IEF)] as the first-dimension (1-DE). The best 2D separation was achieved by using 10% saccharose in the DS removal step, and 6-cyclohexylhexyl β-d-maltoside detergent in the solubilisation buffer combined with the IEF approach. Several well focalized protein spots were obtained and analyzed through mass-spectrometry.

Id prodotto:

81903

Handle IRIS:

11562/743961

depositato il:

19 giugno 2014

ultima modifica:

15 novembre 2022

Citazione bibliografica:

Mainente, Federica; Zoccatelli, Gianni; Lorenzini, Marilinda; Cecconi, Daniela; S., Vincenzi; Rizzi, Corrado; Simonato, Barbara, Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis «Food Chemistry » , vol. 164 , 2014 , pp. 413-417

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