A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines

作者：Mierczynska Vasilev Agnieszka; Boyer Pierre; Vasilev Krasimir; Smith Paul A

来源：Food Chemistry, 2017, 232: 508-514.

DOI：10.1016/j.foodchem.2017.04.050

• White wine
• Pathogenesis-related proteins
• Magnetic nanoparticles
• Protein removal
• Acrylic acid
• Plasma polymerization

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.

• 出版日期2017-10-1