Fluorescence correlation spectroscopy to unravel the interactions between macromolecules in wine

Agnieszka Mierczynska-Vasilev, Keren Bindon, Richard Gawel, Paul Smith, Krasimir Vasilev, Hans Jurgen (Hans Jürgen) Butt, Kaloian Koynov

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

In this work, the interaction of wine macromolecules with a bovine serum albumin (BSA) was investigated using fluorescence correlation spectroscopy (FCS). FCS offers the opportunity to study molecular and macromolecular aggregation without disturbing the wine by introducing only very small amounts of fluorescently labelled molecules to the system. It was observed that the diffusion coefficient of fluorescently labelled BSA varies with the addition of wine macromolecules, indicating changes in the protein conformation and the formation of complexes and aggregates. The addition of a wine polysaccharide rhamnogalacturonan II-enriched fraction led to aggregation, while addition of a mannoprotein-enriched fraction exhibited a protective effect on protein aggregation. Proteins strongly interacted with tannins, leading to the precipitation of protein-tannin complexes, while the presence of polysaccharides prevented this precipitation. Finally, the application of FCS was demonstrated in real wines, to investigate the problem of protein haze formation through live monitoring of heat-induced aggregation in wine.

Original languageEnglish
Article number129343
Number of pages10
JournalFood Chemistry
Volume352
DOIs
Publication statusPublished - 1 Aug 2021
Externally publishedYes

Keywords

  • Fluorescence correlation spectroscopy
  • Protein
  • Tannin
  • Wine
  • Wine polysaccharide

Fingerprint

Dive into the research topics of 'Fluorescence correlation spectroscopy to unravel the interactions between macromolecules in wine'. Together they form a unique fingerprint.

Cite this