Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 508-514Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.050
Keywords
White wine; Pathogenesis-related proteins; Magnetic nanoparticles; Protein removal; Acrylic acid; Plasma polymerization
Funding
- Australian's grape growers and winemakers through their investment body, Wine Australia
- Australian Government
- Humboldt Foundation
- Australian Research Council [ARC DP15104212]
Ask authors/readers for more resources
Haze formation is a significant problem for the wine industry. A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wine was developed. The pathogenesis-related proteins in nine different white wines were selectively captured and removed by acrylic acid plasma-coated magnetic nanoparticles. Treated white wines were analyzed for protein and phenolic content to assess the performance of the functionalized magnetic nanoparticles. The analysis showed that the acrylic acid coated magnetic nanoparticles effectively removed proteins and did not significantly change the phenolic composition of the wines. This new technology may become an alternative to conventional bentonite treatment which has economic and sensory impacts in the wine production process. Furthermore, such rapid separation technology for the binding and removal of proteins could benefit other areas such as diagnostics, water treatment, biotechnology and therapeutics. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available