Characterization of chitinase isoforms from grape juice

  • D. Gazzola Università di Padova
  • G. Pasini Università di Padova
  • S. Tolin Università di Padova
  • A. Curioni Università di Padova
  • S. Vincenzi Università di Padova


Grape chitinases are recognized as being mainly responsible for protein haze formation in white wines. Vitis vinifera L. cv. Manzoni Bianco grape juice proteins were fractionated using anion exchange and hydrophobic interaction chromatographies. According to SDS-PAGE and zymography, six protein bands with chitinolytic activity were subjected to mass spectrometry (MALDI-TOF/TOF MS), which assigned all the bands to Vitis vinifera class IV chitinases. These grape chitinase isoforms showing different electrophoretic and chromatographic behaviors are likely to be also distinct in their functionality in wine. This could be relevant to understand the involvement of single chitinase components in wine hazing and to develop specific winemaking techniques for their removal from wine.

Author Biographies

D. Gazzola, Università di Padova
Department of Agronomy, Food, Natural Resources, Animals and Environment
G. Pasini, Università di Padova
Department of Agronomy, Food, Natural Resources, Animals and Environment
S. Tolin, Università di Padova
Proteomics Center
A. Curioni, Università di Padova
Department of Agronomy, Food, Natural Resources, Animals and Environment


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How to Cite
GAZZOLA, D. et al. Characterization of chitinase isoforms from grape juice. Italian Journal of Food Science, [S.l.], v. 29, n. 1, aug. 2016. ISSN 1120-1770. Available at: <>. Date accessed: 21 aug. 2018. doi:


chitinase, electrophoresis, glycol chitin, grape juice, isoform, mass spectrometry