Grape and wine proteins: Their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis

Matteo Marangon, Steven C. Van Sluyter, Paul A. Haynes, Elizabeth J. Waters

Research output: Contribution to journalArticlepeer-review

60 Citations (Scopus)

Abstract

A method to fractionate grape and wine proteins by hydrophobic interaction chromatography (HIC) was developed. This method allowed the isolation of a thaumatin-like protein in a single step with high yield and >90% purity and has potential to purify several other proteins. In addition, by separating HIC fractions by reverse phase HPLC and by collecting the obtained peaks, the grape juice proteins were further separated, by SDS-PAGE, into 24 bands. The bands were subjected to nanoLC-MS/MS analysis, and the results were matched against a database and characterized as various Vitis vinifera proteins. Moreover, either directly or by homology searching, identity or function was attributed to all of the gel bands identified, which mainly consisted of grape chitinases and thaumatin-like proteins but also included vacuolar invertase, PR-4 type proteins, and a lipid transfer protein from grapes.

Original languageEnglish
Pages (from-to)4415-4425
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number10
DOIs
Publication statusPublished - 27 May 2009

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