TY - JOUR
T1 - Magnetic separation technology
T2 - Functional group efficiency in the removal of haze-forming proteins from wines
AU - Mierczynska-Vasilev, Agnieszka
AU - Mierczynski, Pawel
AU - Maniukiewicz, Waldemar
AU - Visalakshan, Rahul M.
AU - Vasilev, Krasimir
AU - Smith, Paul A.
PY - 2019/3/1
Y1 - 2019/3/1
N2 - 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 > NH 2 . This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines.
AB - 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 > NH 2 . This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines.
KW - 2-Methyl-2-oxazoline
KW - Acrylic acid
KW - Allylamine
KW - Haze
KW - Magnetic nanoparticles
KW - Plasma polymerization
KW - Protein removal
KW - White wine
UR - http://www.scopus.com/inward/record.url?scp=85053748753&partnerID=8YFLogxK
UR - http://purl.org/au-research/grants/ARC/DP15104212
U2 - 10.1016/j.foodchem.2018.09.046
DO - 10.1016/j.foodchem.2018.09.046
M3 - Article
C2 - 30724182
AN - SCOPUS:85053748753
SN - 0308-8146
VL - 275
SP - 154
EP - 160
JO - Food Chemistry
JF - Food Chemistry
ER -