Vai ai contenuti. | Spostati sulla navigazione | Spostati sulla ricerca | Vai al menu | Contatti | Accessibilità

| Crea un account

Zocca, Federico (2008) Analisi comparativa di enzimi di interesse tecnologico presenti in uve autoctone italiane e nelle loro vinacce. [Tesi di dottorato]

Avviso

Esiste una versione più aggiornata di questo documento. Clicca qui per vederla.

Full text disponibile come:

[img]
Anteprima
Documento PDF
9Mb

Abstract (inglese)

In this thesis were analysed polyphenoloxidase, pectin methylesterase, β-glucosidase and esterases of two autochthonous grapes Moscato bianco and Prosecco. The aim was to control the positive and negative effects of these enzymatic activities during storage and trasformation of grape into wine and distillate and establishing the role of each activity in function of plant or microbial origin. To characterize the enzymes were employed different analytical techniques as spectrofotometry, gascromatography, electrophoresis and MALDI-TOF. The results given the opportunity to realize a patent for the control of methanol concentration in grape pomaces.


Statistiche Download - Aggiungi a RefWorks
Tipo di EPrint:Tesi di dottorato
Relatore:Lante, Anna
Dottorato (corsi e scuole):Ciclo 20 > Corsi per il 20simo ciclo > VITICOLTURA, ENOLOGIA E MARKETING DELLE IMPRESE VITIVINICOLE
Data di deposito della tesi:2008
Anno di Pubblicazione:2008
Parole chiave (italiano / inglese):Enzimi, vinaccia, pectin metilesterasi, esterasi, B-glucosidasi, polifenolossidasi, Moscato, Prosecco, elettroforesi, inibitori.
Settori scientifico-disciplinari MIUR:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Struttura di riferimento:Dipartimenti > pre 2012 - Dipartimento di Biotecnologie Agrarie
Codice ID:396
Depositato il:11 Nov 2008
Simple Metadata
Full Metadata
EndNote Format

Bibliografia

I riferimenti della bibliografia possono essere cercati con Cerca la citazione di AIRE, copiando il titolo dell'articolo (o del libro) e la rivista (se presente) nei campi appositi di "Cerca la Citazione di AIRE".
Le url contenute in alcuni riferimenti sono raggiungibili cliccando sul link alla fine della citazione (Vai!) e tramite Google (Ricerca con Google). Il risultato dipende dalla formattazione della citazione.

1. Antonelli A.; Galli, M., (1995), Determination of volatiles in spirits using combined stationary phases in capillary GC, Chromatographia., 41: 722-725. Cerca con Google

2. Armstrong D. W.; Martin S. M., Yamazaki H., (1984), Production of ethyl acetate from dilute ethanol solutions by Candida utilis, Biotechnol. Bioeng., 26: 1038-1041. Cerca con Google

3. Aydemir T., (2004), Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads, Food Chem., 87: 59-67. Cerca con Google

4. Balestrieri C., Castaldo D., Giovane A., Quagliuolo L., Servillo L. A., (1990), Glycoprotein inhibitor of pectinmethylesterase in kiwi fruit (Actinidia chinensis), Eur. J. Biochem., 193: 183-187. Cerca con Google

5. Balestrieri C., Servillo L., Quagliolo L., Giovane A., Castaldo D., (1993), Proteic inhibitor of pectinesterase and use thereof in the preparation of fruit and vegetable juices, US. Patent n° 5053232. Cerca con Google

6. Barbagallo R. N.; Spagna G.; Palmeri R.; Restuccia C.; Giudici P., (2004), Selection, characterization and comparison of ß-glucosidase from mould and yeasts employable for enological applications, Enzyme Microb. Tech., 35: 58-66. Cerca con Google

7. Bardi L.; Dell'Oro V.; Delfini C.; Marzona M., (1993), A rapid spectrophotometric method to determine esterase activity of yeast cells in acqueous medium, J. Inst Brew. 99: 385-388. Cerca con Google

8. Barnavon L.; Doco T.; Terrier N.; Ageorges A.; Romieu C.; Pellerin P., (2001), Involvement of pectin methyl-esterase during the ripening of grape berries: partial cDNA isolation, transcript expression and changes in the degree of methylesterification of cell wall pectins, Phytochemistry, 58(5): 693-701. Cerca con Google

9. Bauernfeind J. C. & Pinkert, D. M., (1970), Food processing with added ascorbic acid, Adv. Food Res., 18: 219-315. Cerca con Google

10. Beélik A., (1956), Kojic acid, Adv. Carbohy. Chem., 11: 145-183. Cerca con Google

11. Bellincampi D., Cervone F., De Lorenzo G., Raiola A., Camardella L., Giovane A., Balestrieri C., Servillo L., Quagliolo L., (2003), Inibitore della pectina metilesterasi nella preparazione dei succhi di frutta e derivati, It. Patent n° RM2003A000346. Cerca con Google

12. Beranova-Giorgianni S., (2003), Protome analysis by two-dimensional gel electrophoresis and mass spectrometry: strengths and limitations, Trends Anal. Chem., 22: 273-281. Cerca con Google

13. Bolognani L., (1974), Trasformazioni energetiche negli organismi viventi. Quaderni di biologia, Piccin (Ed.), Padova. Cerca con Google

14. Bordenave M., (1996), Analysis of pectinmethylesterase. Plant Cell Wall Analysis (Modern Methods of Plant Analysis), Linskens H. F. e Jackson J. F. (Eds), 17: 165-180. Cerca con Google

15. Bornscheuer U. T. (2002) Microbial carboxyl esterases: classification, properties and application in biocatalysis, FEMS Microbiol. Rev., 26: 73-81. Cerca con Google

16. Boulton R. B., Singleton V. L., Bisson L. F., Kunkee R. E., (1995), Wines and practices of winemaking, Chapman Hall (Ed.), New York. Cerca con Google

17. Bovo B., (2005), Valutazioni microbiologiche sull'impiego di lieviti selezionati per la produzione della grappa, Tesi di laurea, Università di Padova. Cerca con Google

18. Bradford M. M., (1976) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding, Anal Biochem., 72: 248-254. Cerca con Google

19. Brillouet J. M., (1987), A study of pectic polysaccharides in musts from various mature grapes grown in the Pech Rouge experimental vineyards, Biochimie, 69 (6-7): 713-721. Cerca con Google

20. Buchi W. & Deuel H., (1954),. Helv. Chemica Acta, 37: 1392. Cerca con Google

21. Cai Y., Gaffney S. H., Lilley T. H., Magnolato D., Martin R., Spencer C. M., Hasmal E. (1990), Polyphenoloxidase interaction. Part 4. Model studies with caffeine and cyclodextrins, J. Chem. Soc., Perkin trans, 2: 2197-2209. Cerca con Google

22. Carnicini A. & Del Pozzo A., (1986), Sui componenti volatili dei mosti e dei vini in relazione alle tecnologie di ottenimento, Vignevini, 12: 17-27. Cerca con Google

23. Carnicini A., Antonelle A., De Giacomi F., Riponi C., Motta M., (1993), La composizione aromatica dei distillati di vino in funzione dei ceppi di lievito e del grado di maturazione delle uve, Industrie delle Bevande, XXII: 193-201. Cerca con Google

24. Charnay D., Nari J., Noat G., (1992) Regulation of plant cell-wall pectinmethylesterase by polyamines - Interactions with the effects of metal ions, J. Biochem., 205: 711-714. Cerca con Google

25. Cheftel J. C. (1992), Effects of high hydrostatic pressure on food constituents: overview, C. Balny, R. Hayashi, K. Heremans & P. Masson, Ed. High Pressure and Biotechnology, London, John Libbey Eurotext, 195-209. Cerca con Google

26. Chinnici F.; Natali N.; Antonelli A.; Riponi C. (2001) Influence of yeast strain on the aromatic characteristics of grappa from Trebbiano marcs, Industrie delle Bevande, XXX: 475-479. Cerca con Google

27. Claus H., Decker H., (2006) Bacterial tyrosinases, Syst. Appl. Microbiol., 29, 3-14. Cerca con Google

28. Cordonnier R., Günata Z., Baumes R. L., Bayonove C., (1989), Recherche d'un matèriel enzymatique adaptè à l'hydrolises des prècurseurs d'à rome de nature glycosidique du raisin, Conn. Vigne Vin., 23: 7-23. Cerca con Google

29. Cortès S.; Gil M. L.; Fernández E. (2005) Volatile composition of traditional and industrial Orujo spirits, Food Control, 16: 383-388. Cerca con Google

30. Coultate T. P., (2002). Melanine, La chimica degli alimenti, Ed. Zanichelli, Bologna, 174-176. Cerca con Google

31. Davis B. J., (1964), Disc Electrophoresis. 2, Method and application to human serum proteins, Ann. New York Acad. Sci., 121: 404-427. Cerca con Google

32. D. L. 155/97 Attuazione delle direttive 93/43/CEE e 96/3/CE concernenti l'igiene dei prodotti alimentari, Gazzetta Ufficiale, 1997, 136. Cerca con Google

33. D'Incecco N.; Bartowsky E.; Kassara S.; Lante A.; Spettoli P.; Henshke P. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation, Food Microbiol., 21: 257-265. Cerca con Google

34. Dell'Oro V., Bardi L., Delfini C., (1992), Esterasi nei lieviti e nei vini, Vini d'Italia, 3: 49-54. Cerca con Google

35. Da Porto C. (1998) Grappa and grape spirit production, Cri. Rev. Biotech., 18: 13-24. Cerca con Google

36. Da Porto C., (2002), Volatile composition of "grappa low wines" using different methods and conditions of storage on an industrial scale, Int. J. Food Sci. Technol., 37: 395-402. Cerca con Google

37. De Pina C. G.; Hogg T. A. (1999) Microbial and chemical changes during the spontaneous ensilage of grape pomaces, J. Applied Microbiol., 86: 777-784. Cerca con Google

38. De Rosa T., Castagner R., (1994), Tecnologia delle grappe e dei distillati d'uva, Edagricole (Ed.), Bologna, 9, 40. Cerca con Google

39. Delcroix A., Günata Z., Sapis J-C., Salmon J-M., Bayonove C., (1994), Glicosidase activities of three enological yeast strains during winemaking: effect of terpenol contenent of muscat wine, Am. J. Enol. Vitic.; 45 (3): 291-296. Cerca con Google

40. Diéguez S. C.; De La Peña Ma. L. G.; Gómez E. F. (2003) Approaches to spirit aroma : contribution of some aromatic compounds to the primary aroma in samples of Orujo spirits, J. Agric. Food Chem., 51: 7385-7390. Cerca con Google

41. Diéguez S. C.; De La Peña M. L. G.; Esperanza F. G. (2005) Volatile composition and sensory characters of commercial Galician Orujo spirits, J. Agric. Food Chem., 53: 6759-6765. Cerca con Google

42. Downie B., Dirk L. M. A., Hadfield K. A., Wilkins T. A., Bennet A. B., Bradford K. J., (1998), A gel diffusion assay for quantification of pectinmetylesterase activity, Anal. Biochem., 264: 149-157. Cerca con Google

43. Doubourdieu D., (1982), Recherches sur les polysaccarides secretes par Botrytis cinerea dans la baie de raisin. These Doctorat d'Etat es Sciences, Universitè de Bordeaux, II. Cerca con Google

44. Dry I. B., Robinson S. P., (1994), Molecular cloning and characterisation of grape berry polyphenol oxidase, Plant Mol. Biol., 26: 495-502. Cerca con Google

45. Dziezak J. D. (1986), Preservatives: Antioxidants - The ultimate answer to oxidation, Food Technol., 40(9): 94-102. Cerca con Google

46. EEC Council regulations 1576/89 on the definition, description and presentation of spirit drinks, Official Journal of European Community, 1989, L160, 1-17. Cerca con Google

47. Fan M. H., Wang M., Zou P. (2005) Effect of sodium chloride on the activity and stability of polyphenol oxidase from Fuji apple. J. Food Biochem., 29 : 221-230. Cerca con Google

48. Fayyaz A., Asbi B. A., Ghazali H. M., Che Man Y. B., Jinap S., (1995) Kinetics of papaya pectinesterase, Food Chem., 53: 129-135. Cerca con Google

49. Fennema O. R. (1975), Activity of enzymes in partially frozen aqueous systems, R. B. Duckworth, Ed. Water Relations of Foods, New York, Academic Press, 397-413. Cerca con Google

50. Ferrer O. J., Otwell W. S., Marshall M. R. (1989) Effect of bisulfite on lobster shell phenoloxidase, J. Food Sci., 54: 478-480. Cerca con Google

51. Filisetti-Cozzi T. M. C. C.; Carpita N. C. (1991) Measurement of uronic acids without interference from neutral sugars, Anal. Biochem., 197: 157-162. Cerca con Google

52. Finkle B. J., Nelson R. F. (1963), Enzyme reactions with phenolic compounds: effect of o-methyl-transferase on a natural substrate of fruit polyphenolxoidase, Nature, 197: 902-903. Cerca con Google

53. Flanzy C. (1998) Les polyphènoloxidases du raisin et du vin, Oenologie, Ed. Technique & Documentation, Paris, 364-368. Cerca con Google

54. Fleet G. H. e Heard G. M., (1993), Yeast growth during fermentation. Wine Microbiology and Biotechnology. Fleet G. H. (Ed), Harwood Academic: 27-54. Cerca con Google

55. Fleet G. H., (1998), The microbiology of alcoholic beverage. Microbiology in fermented foods, Wood BJB (Ed.), Blakie Accademic and Professional, Glasgow. Vol. 1: 217-262. Cerca con Google

56. Fugelsang K. C., (1997), Wine Microbiology, Chapman and Hall (Ed.), New York. Cerca con Google

57. Fujii T., Nagasawa N., Iwamatsu A., Bogaki T., Tamai Y., Hamachi M., (1994), Molecular cloning sequence analysis, and expression on the yeast alcool acetyltransferase gene, Appl. Envirom. Microbiol., 48: 2786-2792. Cerca con Google

58. GAZZETTA UFFICIALE della Repubblica Italiana n. 351 del 22 dicembre 1984. Cerca con Google

59. GAZZETTA UFFICIALE della Repubblica Italiana n. 213 del 12 settembre 1997 Decreto del Presidente della Repubblica n. 297 del 16 luglio 1997. Cerca con Google

60. GAZZETTA UFFICIALE n. 293 del 16 dicembre 1998 della Repubblica Italiana riportante la circolare n. 163 del 20 novembre 1998 del Ministero dell'Industria, del Commercio e dell'Artigianato. Cerca con Google

61. Goi G., Odello L., (1981), La grappa ed il suo mondo tra passato e presente, Del Laboratorio (Ed.), Brescia. Cerca con Google

62. Gerogiannaki M.; Komaitis M. E.; Stavrakas D. E.; Polysiou M.; Athanasopoulos P. E.; Spanos M. (2007) Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.), Food Control, 18 : 988-995. Cerca con Google

63. Gerogiannaki-Cristopolulou M.; Kyriakidis N.; Athanasopoulos P. E. (2004) Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillates, Int. J. Food Sci. Technol., 38 : 225-20. Cerca con Google

64. Giovane A., Balestrieri C., Quagliuolo L., Castaldo D., Servillo L., (1995) A glycoprotein inhibitor of pectinmethylesterase in kiwi fruit. Purification by affinity chromatography and evidence of a ripening-related precursor, Eur. J. Biochem., 233: 926-929. Cerca con Google

65. Goodwin C. O., Morris, J. R. (1991), Effect of ultrafiltration on wine quality and browning, Am. J. Enol. Vitic., 42: 347-353. Cerca con Google

66. Gregory R. P. F., Borbély G., Demeter S., Faludi-Dàniel, A., (1982), Chiroptical properties of chlorophyll-protein complexes separated on Deriphat/polyacrylamide gel, Biochem. J., 202: 25-29. Cerca con Google

67. Gueguen Y.; Chemardin P.; Janbon G.; Arnaud A.; Galzy P. (1996), A very efficient ß-glucosidase catalyst for the hydrolysis of flavor precursors of wines and fruit juices, J. Agr. Food Chem., 44: 2336-40. Cerca con Google

68. Günata Z. Y. ; Bayonove C. L. , Baumes R.L., Cordonnier R. L. (1985), The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components cv. Muscat during first development and msaturation, J. Sci. Food Agric., 36: 857-862. Cerca con Google

69. Günata Z. Y. ; Bitteur S. ; Brillouet J. M. ; Bayonove C. L. ; Cordonnier R. L. (1988), Sequential enzymic hydrolysis of potentially aromatic glycosides from grapes. Carbohydr. Res., 134: 139-49. Cerca con Google

70. Guyer R. B., Miller W. B., Bissett O. W., Velduis M. K., (1956), Stability of frozen concentrated orange juice, Food Technol., 10: 570-574. Cerca con Google

71. Hagerman A. E.; Austin P. J. (1986), Continuous spectrophotometric assay for plant pectin methyl esterase, J. Agric. Food Chem., 34: 440-444. Cerca con Google

72. Haleem J. I., (2001), The role of separation science in proteomics research, Electrophoresis, 22: 3629-3638. Cerca con Google

73. Huisman M. M. H., Oosterveld A., Schols H. A., (2004), Fast determination of the degree of methyl esterification of pectins by head-space GC, Food Hydrocolloids, 18: 665-668. Cerca con Google

74. Jackson R. S., (2002), Wine Tasting, Academic Press (Ed.), London, 64. Cerca con Google

75. Janovitz-Klapp A. H., Richard F. C., Goupy P. M., Nicolas J. J. (1990), Inhibition studies on apple polyphenol oxidase, J. Agric. Food Chem., 38: 926-931. Cerca con Google

76. Kahn V., (1976) Polyphenol oxidase isoenzyme in avocado, Phytochem., 15: 267-272. Cerca con Google

77. Kawano Y. C.; Dos Santos Cunha Chellegatti M. A.; Said S.; Vieira Fonseca M. J. (1999), Comparative study of intracellular and extracellular pectinases produced by Penicillium frequentans, Biotechnol. Appl. Biochem., 29: 133-140. Cerca con Google

78. Kertersz Z. I., (1938), Pectic Enzymes of tomatoes, Food Research, 3: 481-487. Cerca con Google

79. Kidron M., Harel E., Mayer A. M. (1978), Catechol oxidase activity in grapes and wine, Am. J. Enol. Vitic., 29: 30-35. Cerca con Google

80. Klavons J. A.; Bennett R. D. (1986), Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins, J. Agric. Food Chem., 34: 597-599. Cerca con Google

81. Kokkinofta R.; Petrakis P. V.; Mavromoustakos T.; Theocharis C. R. (2003), Authenticity of the traditional cypriot spirit "Zivania" on the basis of metal content using a combination of coupled plasma spectroscopy and statistical analysis, J. Agric. Food Chem., 51: 6233-6239. Cerca con Google

82. Körner B., Zimmermann G., Berk Z., (1980) Orange pectinesterase: purification, properties, and effect on cloud stability, J. Food Sc., 45 (5): 1203-1206. Cerca con Google

83. L. 7 dicembre 1951, n. 1559. Disciplina della produzione e del commercio delle acquaviti, (pubbl. in Gazz. Uff. n. 12 del 15 gennaio 1952). Cerca con Google

84. Labuza T. P., Lillemo J. H., Taoukis P. S. (1992), Inhibition of polyphenoloxidases by proteolytic enzymes, Flüssiges Obst., 59: 15-20. Cerca con Google

85. Laemmli U. K., (1970), Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227: 680-685. Cerca con Google

86. Lambrechts M. G., Pretorius I. S. (2000), Yeast and its importance to wine aroma, South African J. Enol. Vitic., 21: 97-129. Cerca con Google

87. Lante A., Zocca F., Spettoli P., Lomolino G., Bellicampi D., Raiola A., Lionetti V., (2007) Uso di un inibitore proteico della pectinmetilesterasi per la riduzione della formazione di metanolo in mosti di uva e vinacce e processo per la stessa, It. Patent n° PD2007A000065. Cerca con Google

88. Lecas M. e Brillouet J. M., (1994), Cell wall composition of grape berry skins, Phytochemistry, 35: 1241-1243. Cerca con Google

89. Lee C. Y., Robinson W. B., Van Buren J. P., Acree T. E., Stoewsand G. S., (1975), Methanol in wines in relation to processing and variety, Am. J. Enol. Vitic., 26: 184-187. Cerca con Google

90. Leaute R., (1990), Distillation in alambic, Am. J. Enol. Vitic., 41: 90-103. Cerca con Google

91. Lee C. Y., Smith N. L., Nelson R. R., (1979), Relationship between pectin methylesterase activity and the formation of methanol in Concord grape juice and wine, Food Chem., 4: 143-148. Cerca con Google

92. Lomolino G.; Rizzi C.; Spettoli P.; Curioni A.; Lante A. (2003), Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration, Agro Food Industry Hi-Tech, 32-35. Cerca con Google

93. Lomolino G.; Zocca F.; Spettoli P.; Lante A. (2006), Detection of β-glucosidase and esterase activities in wild yeast in a distillery environment., J. Inst. Brew., 112(2): 97-100. Cerca con Google

94. Luh, B. S., Phithakpol, B., (1972) Characteristic of polyphenol oxidase related to browning in cling peaches, J. Food Sci., 27: 264-268. Cerca con Google

95. Ly-Nguyen, B., Van Loey A. M., Smout C., Verlent I., Duvetter T., Hendrickx M. E., (2004), effect of intrinsic and extrinsic factors on the interaction of plant pectin methylestarase and its proteinaceous inhibitor from kiwi fruit, J. Agric. Food Chem., 52: 8144-8150. Cerca con Google

96. Madero C. F., Finne, G. (1982), Properties of phenoloxidase isolated from gulf shrimp, Proceedings of the Seventh Annual Tropical and Subtropical Fisheries Technological Conference of the Americas, New Orleans, LA, 328-339. Cerca con Google

97. Marais J., Pool H. J., (1980), Effect of storage time and temperature on the volatile composition and quality of dry white table wines, Vitis, 19: 151-164. Cerca con Google

98. Marais J., (1990), Wine aroma composition, Food Rev., 17: 18-21. Cerca con Google

99. Markovic O., Kohn R., (1984), Mode of pectin deesterification by Trichoderma reesei pectinesterase, Experientia, 40: 842-843. Cerca con Google

100. Markwell J. P., Thornber J. P., Boggs R. T., (1979) Higher chloroplasts: evidence that all the chlorophyll exists as chlorophyll-protein complexes, Proc. Natl. Acad. Sci., 76 (3): 1233-1235. Cerca con Google

101. Marshall M. R., Jeongmok K., Cheng-I Wei., (2000) Enzymatic Browning in Fruits, Vegetables and Seasfoods, FAO, 1-56. Cerca con Google

102. Martinez M.V., Whitaker, J.R. (1995), The biochemistry and control of enzymatic browning, Food Sci. & Technol., 6: 195-200. Cerca con Google

103. Martini A., (1993), The origin and domestication of wine yeast Saccharomyces Cerevisiae., J. Wine Res., 4: 165-176. Cerca con Google

104. Mateo J. J.; Jiménez M. (2000), Monoterpenes in grape juice and wines., J. Chrom. A, 881: 557-567. Cerca con Google

105. Mayer A. M, Harel, E. (1978) Polyphenol oxidase in plants. Phytochemistry, 18, 193-215. Cerca con Google

106. Mayer A. M., (2006) Polyphenol oxidases in plants and fungi: Going places ? A review, Phytochemistry, 67: 2318-2331. Cerca con Google

107. Mayer A. M., Harel E., (1991), Food enzymology. Phenoloxidases and their Significance in Fruit and Vegetables, Vol. 1, Fox, P. F., (Eds.), The Universities Press, Belfast, 373-398. Cerca con Google

108. McEvily A. J., Iyengar R., Otwell W. S. (1992), Inhibition of enzymatic browning in foods and beverages, Crit. Rev. Food Sci. Nutr., 32: 253-273. Cerca con Google

109. Meloni G., (1953-1958), L'industria dell'alcol, Vol. I, II, III; Hoepli (Ed.), Milano. Cerca con Google

110. Micheli F. (2001), Pectin methylesterases: cell wall enzymes with important roles in plant physiology., Trends Plant Sci., 6: 414-419. Cerca con Google

111. Morton I. D. & McLeod A. J. (1986). Food Flavours (Parts A and B), Elsevier, Amsterdam, The Netherlands. Cerca con Google

112. Moore B. M., Flurkey W. H., (1990) Sodium dodecyl sulfate activation of a plant polyphenoloxidase, J. Biol. Chem., 265 (9), 4982-4988. Cerca con Google

113. Nicolas J. J., Richard-Forget F. C., Goupy P. M., Amiot M. J. & Aubert S. (1994) Enzimatic browning reactions in apple and apple products, Crit. Rev. Food Sci. Nutr., 34, 109-157. Cerca con Google

114. Núñez-Delicado E., Serrano-Megías M., Pérez-López A. J., López-Nicolás J. M., (2005) Polyphenol oxidase from Dominga table grape, J. Agric. Food Chem., 53: 6087-6093. Cerca con Google

115. Núñez-Delicado E., Serrano-Megías M., Pérez-López A. J., López-Nicolás J. M., (2007), Characterization of polyphenol oxidase from Napoleon grape, Food Chem., 100: 108–114. Cerca con Google

116. Odello L., (1988), Come fare e apprezzare la grappa, Demetra (Ed.), Sommacampagna (VR). Cerca con Google

117. Odello L., Giomo A., Versini G., Zironi R., (1997), Grappa analisi sensoriale & Tecnologie, Centro studi e formazione assaggiatori (Ed.), Brescia. Cerca con Google

118. Okada Y., Kubota Y., Koizumi K., Hizukuri S., Ohfuji T., Ogata K. (1988), Some properties and the inclusion behavior of branched cyclodextrins, Chem. Pharm. Bull., 36: 2176-2185. Cerca con Google

119. Parish M. E. (1998) Orange juice quality after treatment by thermal pasteurization or isostatic high pressure, Lebensm.-Wiss. u.-Technol., 31: 439-442. Cerca con Google

120. Palmeri R., Spagna G. (2007), ß-Glucosidase in cellular and acellular form for winemaking application, Enzyme Microb. Technol., 40: 382-389. Cerca con Google

121. Peddie H. A. B., (1990), Ester formation in brewery fermentetion, J. Inst. Brew., 96: 327-331. Cerca con Google

122. Peynaud E., (1952), Ann. Fals. Fraudes, 45: 11. Cerca con Google

123. Pilnik W. & Voragen A. G. J., (1991), The Significance of Endogenus and Exogenus Pectic Enzymes in Fruit and Vegetable Processing, Food Enzymology, Vol. 1: 303-309; Elsevier Applied Science. Cerca con Google

124. Pretorius I. S. (2000), Tailoring wine yeast for the new millenium : "novel approaches to the ancient art of winemaking", Yeast, 16: 708-709. Cerca con Google

125. Rapeanu G., Van Loey A., Smout C., Hendrickx M., (2006), Biochemical characterization and process stabilityof polyphenoloxidase extracted from Victoria grape (vitis vinifera ssp. Sativa), Food. Chem., 94: 253-261. Cerca con Google

126. Ren C., Kermode A. R., (2000), An increase in pectin methylesterase activity accompanies dormancy breakage and germination of yellow cedar seeds, Plant Physiol., 124: 231-242. Cerca con Google

127. Rescigno A., Sollai F., Rinaldi A. C., Soddu G., Sanjust, E., (1997), Polyphenol oxidase activity staining in polyacrilamide electrophoresis gels, J. Biochem. Biophys.. Methods, 34: 155-159. Cerca con Google

128. Ribérau-Gayon P.; Glories Y.; Maujean A.; Doubourdieu D. (2000), Handbook of enology. Vol. 2, John Wiley & Sons LTD (Eds.), Chichester (England), 51, 187-216, 319. Cerca con Google

129. Richard-Forget F. M., Goupy P. M., Nicolas J. J. (1992), Cysteine as an inhibitor of enzymatic browning, II, Kinetic studies, J. Agric. Food Chem. 40: 2108- 2113. Cerca con Google

130. Richardson T. & Hyslop D. B. (1985), Enzymes, O. R. Fennema, Ed. Food Chem., New York, Marcel Dekker, 371-476. Cerca con Google

131. Rizzi C., Lomolino G., Lante A., Crapisi A., Spettoli P., Curioni A., (2003), Solubilization and activity detection in polyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae, J. Inst. Brew., 109 (3): 187-193. Cerca con Google

132. Rombouts F. M., Pilnik W., (1980) Economic microbiology, London: Academic Press, Vol. 5, 227-282. Cerca con Google

133. Sánchez-Ferrer A., Bru R., Cabanes J., Garcia-Carmona F., (1988) Characterization of cathecolase and cresolase activities of monastrell grape polyphenol oxidase, Phytochem., (27) 2: 319-321. Cerca con Google

134. Santini C., Tidu V., Tognon G., Ghiretti-Magaldi A., Bassi R., (1994), Three-dimensional structure of the higher-plant photosystem II reaction centre and evidence for its dimeric organization in vivo, Eur. J. Biochem., 221 (1): 307-315. Cerca con Google

135. Saunier B.; Kilker R. D. Jr., Tkacz J. S.; Quaroni A., Herscovics A., (1982), Inhibition of N-linked complex oligosaccharide formation by 1-deoxynojirimycin, an inhibitor of processing glucosidases, J. Biol. Chem., 257 (23): 14155-14161. Cerca con Google

136. Segel I. H. (1976), Biochem. calculations, 273-277. New York, John Wiley and Sons. Cerca con Google

137. Shägger H.; Von Jagow G. (1987), Tricine-sodium dodecyl sulfatepolyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa, Anal. Biochem., 166 (2): 368-379. Cerca con Google

138. Sharma R. R., Goswami A. M., Singh C. N., Chhonkar O. P., Singh G. (2001) Cathecolase and cresolase activities and phenolic content in mango (Mangifera indica L.) at panicle initiation, Sci. Hort., 87: 147-151. Cerca con Google

139. Shimazaki Y., Sugawara Y., Manabe T., (2004) Nondenaturing two-dimensional electrophoresis enzyme profile involving activity and sequence structure of cytosol proteins from mouse liver, Proteomics, 4 (5): 1406-1411. Cerca con Google

140. Silva M. L.; Malcata F. X. (1998), Relationships between storage conditions of grape pomace and volatile composition of Spirits obtained therefrom, Am. J. Enol. Vitic., 49: 56-64. Cerca con Google

141. Silva M. L.; Malcata F. X. (1999), Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs, Z. Lebensm. Unters. Forsch. A, 208: 134-143. Cerca con Google

142. Sims C. A., Bates R. P., Johnson R. P. (1990), Comparison of pre- and postfermentation ultrafiltration on the characteristics of sulfated and non-sulfated white wines, Am. J. Enol. Vitic., 41: 182-185. Cerca con Google

143. Sols A., Gancedo C., Delafuente G., (1971), Energy-yielding metabolism in yeast. The yeasts, Acad. Pres. (Ed.), Londra-New York. Cerca con Google

144. Soufleros E. H., Ageliki Mygdalia S. Natskoulis P. (2004), Characterization and safety evaluation of the traditional Greek fruit distillate "Mouro" by flavor compounds and mineral analysis, Food Chem., 86: 625-636. Cerca con Google

145. Tappel A. L., (1966), Effects of low temperatures and freezing on enzymes and enzyme systems, H.T. Meryman, Ed. Cryobiology, New York, Academic Press, 163-177. Cerca con Google

146. Taylor S. L., Higley N. A., Bush R. K., (1986), Sulfites in foods: Uses, analytical methods residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity, Adv. Food Res., 30: 1-76. Cerca con Google

147. Thurston P. A., Taylor e Ahvenainen J., (1981), Effects of linoleic acid supplements on the synthesis by yeast of lipids and acetate ester, J. Inst. Brew., 87: 92-95. Cerca con Google

148. Tolbert N. E., (1973), Activation of polyphenol oxidase of chloroplasts, Plant Physiol., 51: 234-244. Cerca con Google

149. Traverso-Rueda S., Singleton V. L., (1973), Catecholase activity in grape juice and its implications in winemaking, Am. J. Enol. Vitic., 3: 103-109. Cerca con Google

150. Török T., Mortimer R. K., Romano P., Suzzi G., Polsinelli M., (1996), Quest for wine yeast-an old story revisited, J. Ind. Microbiol., 17: 303-313. Cerca con Google

151. Usseglio-Tomasset L., (1971), Le caratteristiche della grappa derivanti dall'evoluzione dei costituenti volatili delle vinacce durante il periodo di insilamento e dalle modificazioni apportate dal processo di distillazione, Vini D'Italia, 13: 453-462. Cerca con Google

152. Usseglio-Tomasset L., (1978), Gli alcoli superiori: un problema per la grappa, Vini d’Italia, 116: 291-294. Cerca con Google

153. Valero E., Garcí­a-Carmona F., (1998), pH-dependent effect of sodium chloride on latent grape polyphenol oxidase, J. Agric. Food Chem., 46 (7): 2447-2451. Cerca con Google

154. Vámos-Vigyázó L., (1981), Polyphenoloxidase and peroxidase in fruits and vegetables. Crit. Rev. Food Sci. Nutr., 15: 49-127. Cerca con Google

155. Vaughn K. C., Duke S. O., (1984), Function of polyphenol oxidase in higher plants, Physiol. Plant., 60: 106-112. Cerca con Google

156. Vaughan-Martini A., Martini A., (1995), Facts, myths and legends on the prime industrial microrganism, J. Ind. Microbiol., 14: 514-522. Cerca con Google

157. Venturini, N., (1998), La grappa in casa. Tutto quello che bisogna sapere per fare e scegliere una grappa di qualità, MEB (Ed.), Padova. Cerca con Google

158. Versini G.; Margheri G., (1979), Rapporto tra i costituenti volatili della Grappa e le caratteristiche organolettiche, Vini D’Italia, 21: 269-277. Cerca con Google

159. Versini G., Orriols I., Dalla Serra A., (1994), Aroma components of Galician Albariño, Loureira and Godello wines, Vitis, 33: 165-170. Cerca con Google

160. Versini G.; Serra-Adalla A.; Monetti A.; Inama S.; Ramponi M., (1995), Analytical differences among grape marc distillates (grappa) of Trentino on the basis of different traditional distillation methods and factory process, Riv. Sci. Alim., 24: 427-436. Cerca con Google

161. Walker J. R. L. (1977), Enzymatic browning in foods. Its chemistry and control, Food Technol., NZ, 12: 19-25. Cerca con Google

162. Weemaes C. A., Ludikhuyze L. R., Van den Broeck I., Hendrickx M. E., Tobback P. P., (1998), Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes pears and plums, Lebensm.-Wiss. u.-Technol., 31: 44-49. Cerca con Google

163. Whitaker J. R. (1972 b) Effect of pH on rates of enzyme-catalyzed reactions, O. R. Fennema, Eds. Principles of enzymology for the Food Sci., Chapter 10, New York, Marcel Dekker. Cerca con Google

164. Whitaker J. R. & Lee, C. Y., (1995) Recent advances in chemistry of enzymatic browning, C. Y. Lee & J. R. Whitaker, Eds. Enzymatic Browning and Its Prevention,. ACS Symposium Series 600, Washington, DC, American Chemical Society, 2-7. Cerca con Google

165. Whitehouse C. M., Dreyer R. N., Yamashita M., Fenn J. B., (1985), Electrospray interface for liquid chromatographs and mass spectrometers, Anal. Chem., 57: 675-679. Cerca con Google

166. Winder A. J., Harris H., (1991), New assays for the tyrosine hydroxylase and dopa oxidase activities of tyrosinase, Eur. J. Biochem., 198: 317-326. Cerca con Google

167. Zambonelli C., (1998), Microbiologia e biotecnologia dei vini, Edagricole (Ed.), Bologna, 35, 70, 74, 109. Cerca con Google

168. Zawitowski, J., Biliaderis, C. G., Eskin, N. A. M., (1991), Polyphenoloxidase. In: Oxidative Enzymes in Foods. Robinson, D.S., Eskin, N. A. M., Ed. Elsevier Science Publishing, New York, 217-273. Cerca con Google

169. Zocca F., (2006) Enzymes of technological interest in italian autochthonous grapes and their pomace, 11th Workshop on the Developments in the Italian PhD Research in Food Science and Technology, 292-296. Cerca con Google

170. Zocca F., Lomolino G., Curioni A., Spettoli P., Lante A., (2007) Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage, Food Chem., 102: 59-65. Cerca con Google

171. Zocca F., Lomolino G., Spettoli P., Lante A., (2007) Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grapes, Electrophoresis, 28: 3992-3997. Cerca con Google

172. Zocca F., Lomolino G., Spettoli P., Lante A., (2007) In press Estrazione e parziale caratterizzazione di polifenolossidasi di uve Moscato e Prosecco, 8° Congresso di Scienza e Tecnologia degli Alimenti. Cerca con Google

173. http://www.expasy.org/tools/findmod/ Vai! Cerca con Google

Versioni disponibili di questo documento

Download statistics

Solo per lo Staff dell Archivio: Modifica questo record