期刊
SENSORS AND ACTUATORS B-CHEMICAL
卷 206, 期 -, 页码 198-204出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2014.09.050
关键词
Aptasensor; Allergen; Lysozyme; Wine
资金
- Marie Curie International Reintegration grant [FP7 PEOPLE-2010-RG-277126]
- Romanian National Authority for Scientific Research, CNDI-UEFISCDI [PN-II-RU-TE-2011-3-0302]
The optimization of an aptasensor with SPR detection allowed the determination of an allergen protein, lysozyme, with high accuracy, good sensitivity and a detection limit of 2.4 nM for spiked red and white wines. The interaction of lysozyme with specific phenolic compounds from wine was evidenced by circular dichroism and SPR. Quantitative recovery factors higher than 88% for wine lysozyme were achieved based on a sample pre-treatment procedure with high concentration of sodium chloride and Tween-20. This aptasensor is useful to monitor the lysozyme levels during winemaking. Also reported is a new chromatographic method based on size exclusion that provided a good separation of lysozyme from wine components, with a detection limit of 35 nM or 0.5 mu g/mL. (C) 2014 Elsevier B.V. All rights reserved.
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