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

Agnieszka Mierczynska-Vasilev, Pierre Boyer, Krasimir Vasilev, Paul A. Smith

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)508-514
Number of pages7
JournalFood Chemistry
Volume232
DOIs
Publication statusPublished - 1 Oct 2017
Externally publishedYes

Keywords

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

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