Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

Matteo Marangon*, Steven C. Van Sluyter, Elizabeth J. Waters, Robert I. Menz

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    59 Citations (Scopus)
    59 Downloads (Pure)


    Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs have different hazing potential and aggregation behavior. Here we present the elucidation of the molecular structures of three grape TLPs that display different hazing potential. The three TLPs have very similar structures despite belonging to two different classes (F2/4JRU is a thaumatin-like protein while I/4L5H and H2/4MBT are VVTL1), and having different unfolding temperatures (56 vs. 62°C), with protein F2/4JRU being heat unstable and forming haze, while I/4L5H does not. These differences in properties are attributable to the conformation of a single loop and the amino acid composition of its flanking regions.

    Original languageEnglish
    Article numbere113757
    Pages (from-to)1-21
    Number of pages21
    JournalPLoS ONE
    Issue number12
    Publication statusPublished - 2 Dec 2014

    Bibliographical note

    Copyright the Author(s) 2014. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.


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