Mierczynska-Vasilev Agnieszka, Smith Paul A
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide 5064, South Australia, Australia.
Molecules. 2016 Oct 18;21(10):1394. doi: 10.3390/molecules21101394.
The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated. Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine, carboxyl, and hydroxyl chemical groups, respectively. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy (XPS) and the ability of different surface chemical functionalities to adsorb wine constituents were characterized by quartz crystal microbalance with dissipation (QCM-D) and atomic force microscopy (AFM). The results demonstrated that the amine and carboxyl modified surfaces encourage adsorption of constituents from white wine. The hydroxyl modified surfaces have the ability to preferentially adsorb rosé wine constituents, whereas red wine adsorbed to the highest extent on acrylic acid surface.
大分子在固体表面的吸附在纳米技术、生物材料、生物技术和食品加工领域具有重要意义。在酿酒学领域，由于膜污染和过滤性能下降，葡萄酒中的大分子如多酚、多糖和蛋白质在膜材料上的吸附不太理想。另一方面，这些分子在加工助剂上的吸附对于实现葡萄酒的澄清和稳定性非常有益。本文评估了表面化学官能团对白葡萄酒、桃红葡萄酒和红葡萄酒成分吸附的影响。选择烯丙胺、丙烯酸和乙醇作为等离子体聚合的前驱体，分别生成富含胺基、羧基和羟基化学基团的涂层。通过X射线光电子能谱（XPS）对表面化学官能团进行表征，通过耗散型石英晶体微天平（QCM-D）和原子力显微镜（AFM）对不同表面化学官能团吸附葡萄酒成分的能力进行表征。结果表明，胺基和羧基修饰的表面促进白葡萄酒成分的吸附。羟基修饰的表面能够优先吸附桃红葡萄酒成分，而红葡萄酒在丙烯酸表面的吸附程度最高。
