Protein Adsorption onto Metal Oxide Materials in White Wine Model Systems

Abstract

Three standard proteins-bovine serum albumin (BSA), ovalbumin (OVAL), and lysozyme (LYS)-were used to evaluate metal oxide adsorption isotherms. The isotherms of BSA adsorbed on powdered ZrO 2 and those of LYS adsorbed on pellets of ZrO 2 or spheres of Al 2 O 3 at pH 3.5 were well fitted by the Langmuir model. The adsorption curve of OVAL on powdered ZrO 2 showed an inflection point at the same pH. The adsorption curves obtained from the other systems (protein-metal oxide) were unfavorable. Protein adsorption of a white wine onto zirconium oxide showed adsorption selectivity. Zirconium had a preference for removing the unstable proteins, and that it could be used to stabilize white wines.

An Optimized Composition for Making Dense Fused Silica Bodies from Highly Loaded Slurries Using Egg White and Sucrose

“…4). Adsorption of egg white onto fused silica particles has also been reported by other researchers 28–34 . The interaction between egg white and sucrose was confirmed from the shifting of TGA peaks in the egg white–sucrose mix sample relative to the peaks for only egg white or sucrose (Fig.…”

The challenging SO2-mediated chemical build-up of protein aggregates in wines

“…Differences in wine turbidity (before and after the heat treatment) have been shown to correlate directly to wine protein instability (Pachova, Ferrando, Guell, & Lopez, 2002). All measurements were performed in triplicate.…”

Improvement of wine crossflow microfiltration by a new hybrid process

“…Previous studies have shown that zirconium oxide packed in a column can be used to reduce the unstable wine proteins and preserve the physico-chemical properties of wine (Pachova, Ferrando, Gü ell, & Ló pez, 2002;Pashova, Gü ell, Pueyo et al, 2004). It could be interesting, therefore, to integrate an adsorption process with crossflow microfiltration because, if it is possible to reduce the unstable proteins, it may also be possible to improve the microfiltration step by increasing the permeate flux due to less membrane fouling.…”