Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines

Agnieszka Mierczynska-Vasilev; Pawel Mierczynski; Waldemar Maniukiewicz; Rahul M Visalakshan; Krasimir Vasilev; Paul A Smith

doi:10.1016/j.foodchem.2018.09.046

Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines

Food Chem. 2019 Mar 1:275:154-160. doi: 10.1016/j.foodchem.2018.09.046. Epub 2018 Sep 8.

Authors

Agnieszka Mierczynska-Vasilev¹, Pawel Mierczynski², Waldemar Maniukiewicz³, Rahul M Visalakshan⁴, Krasimir Vasilev⁵, Paul A Smith⁶

Affiliations

¹ The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia; Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia. Electronic address: agnieszka.mierczynska-vasilev@awri.com.au.
² Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland. Electronic address: pawel.mierczynski@p.lodz.pl.
³ Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland. Electronic address: waldemar.maniukiewicz@p.lodz.pl.
⁴ Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia. Electronic address: rahul.madathiparambil_visalakshan@mymail.unisa.edu.au.
⁵ School of Engineering, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia. Electronic address: krasimir.vasilev@unisa.edu.au.
⁶ The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia; Wine Australia, P.O. Box 660, Kent Town, SA 5071, Australia. Electronic address: Paul.Smith@wineaustralia.com.

PMID: 30724182
DOI: 10.1016/j.foodchem.2018.09.046

Abstract

Magnetic nanoparticles were modified by plasma polymerization, using allylamine, acrylic acid and 2-methyl-2-oxazoline as precursor to produce amine, carboxyl and oxazoline functional group rich surfaces. The nanoparticles were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and zeta potential measurements. The capacity of nanoparticles carrying different surface properties to remove haze-forming proteins from Sémillon and Sauvignon Blanc unfined wines was examined by high-performance liquid chromatography (HPLC). The protein capture efficiency of the modified surfaces decreases in the following order: COOH > POx > NH₂. This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines.

Keywords: 2-Methyl-2-oxazoline; Acrylic acid; Allylamine; Haze; Magnetic nanoparticles; Plasma polymerization; Protein removal; White wine.

MeSH terms

Acrylates / chemistry
Allylamine / chemistry
Food Handling / methods*
Magnetics
Nanoparticles / chemistry*
Oxazoles / chemistry
Photoelectron Spectroscopy
Plant Proteins / isolation & purification*
Plant Proteins / metabolism
Polymerization
Spectroscopy, Fourier Transform Infrared
Surface Properties
Wine* / analysis
X-Ray Diffraction

Substances

2-methyl-2-oxazoline
Acrylates
Oxazoles
Plant Proteins
Allylamine
acrylic acid