European Food Research and Technology

, Volume 242, Issue 10, pp 1803–1811 | Cite as

Setup of a procedure for cider proteins recovery and quantification

  • Federica MainenteEmail author
  • Corrado Rizzi
  • Gianni Zoccatelli
  • Roberto Chignola
  • Barbara Simonato
  • Gabriella Pasini
Short Communication


Cider contains low amount of proteins that, nonetheless, can affect its stability, foam formation and potential allergenicity. At present, scarce information is available on cider proteins, probably due to the lack of methods for their recovery and analysis. The aim of the present study was to set up a method for recovering and quantifying cider proteins. To this purpose, the proteins from 13 Italian commercial ciders were recovered by dialysis, gel filtration, trichloroacetic acid/acetone (TCA/acetone) and potassium dodecyl sulfate (KDS) precipitation. The protein content of the samples was then determined by bicinchoninic acid (BCA), Bradford and o-phthaldialdehyde (OPA) assays. The results were compared to quantitative data obtained by densitometry of electrophoretic gels. The most reliable protocol resulted in the KDS method followed by OPA assay. KDS, in addition, allowed also to separate proteins from glycocompounds. KDS/OPA is the method of choice for cider proteins precipitation and quantification.


Cider Proteins recovery Proteins quantification KDS o-Phthaldialdehyde (OPA) assay 



We thank L.M. di Maria Lucia Melchiori and C. s.n.c. and Maley s.r.l. for having kindly supplied cider samples.


This work was supported by University of Padova (Grant Number CPDA148173 and 60A08-1950/15).

Compliance with ethical standards

Conflict of interest


Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2016_2724_MOESM1_ESM.doc (344 kb)
Supplementary material 1 (DOC 344 kb)


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Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Federica Mainente
    • 1
    • 2
    Email author
  • Corrado Rizzi
    • 2
  • Gianni Zoccatelli
    • 2
  • Roberto Chignola
    • 2
  • Barbara Simonato
    • 2
  • Gabriella Pasini
    • 1
  1. 1.Department of Agronomy Food Natural Resources Animals and EnvironmentUniversity of PadovaLegnaro, PadovaItaly
  2. 2.Department of BiotechnologyUniversity of VeronaVeronaItaly

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