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

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

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 > NH 2 . This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines.

Original languageEnglish
Pages (from-to)154-160
Number of pages7
JournalFood Chemistry
Volume275
DOIs
Publication statusPublished - 1 Mar 2019
Externally publishedYes

Keywords

  • 2-Methyl-2-oxazoline
  • Acrylic acid
  • Allylamine
  • Haze
  • Magnetic nanoparticles
  • Plasma polymerization
  • Protein removal
  • White wine

Fingerprint

Dive into the research topics of 'Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines'. Together they form a unique fingerprint.

Cite this