Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 154-160Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.046
Keywords
Acrylic acid; Allylamine; Haze; Magnetic nanoparticles; 2-Methyl-2-oxazoline; Plasma polymerization; Protein removal; White wine
Funding
- Australian's grape growers and winemakers through Wine Australia
- Australian Government
- Humboldt Foundation
- Australian Research Council [ARC DP15104212]
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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 Semillon 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.
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