The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide), PO Box 197, Glen Osmond, SA 5064, Australia; Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland.
Food Chem. 2019 Mar 1;275:154-160. doi: 10.1016/j.foodchem.2018.09.046. Epub 2018 Sep 8.
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. This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines.
采用等离子体聚合的方法对磁性纳米粒子进行了修饰，使用丙烯酰胺、丙烯酸和 2-甲基-2-恶唑啉作为前驱体，制备了富含胺基、羧基和恶唑啉官能团的表面。通过傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）、X 射线光电子能谱（XPS）和zeta 电位测量对纳米粒子进行了表征。通过高效液相色谱（HPLC）研究了具有不同表面性能的纳米粒子从 Semillon 和 Sauvignon Blanc 未经澄清的葡萄酒中去除浊度形成蛋白的能力。改性表面的蛋白质捕获效率按以下顺序降低：COOH>POx>NH。本研究将有助于优化这项新技术的设计，以选择性地从白葡萄酒中去除浊度蛋白。
