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Hortolomeu A, Mirila DC, Roșu AM, Nedeff FM, Scutaru I, Ureche D, Sturza R, Fînaru AL, Nistor ID. Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:588. [PMID: 38607122 PMCID: PMC11013799 DOI: 10.3390/nano14070588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/05/2024] [Accepted: 03/24/2024] [Indexed: 04/13/2024]
Abstract
During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can affect the organoleptic properties of wines and their structure. In this work, a new method for the preparation of a sorbent-type material is presented through the fractional purification of native bentonite in three fractions (Na-BtF1, Na-BtF2, and Na-BtF3). Furthermore, the influence of the prepared sorbents on pH, conductivity, and amino nitrogen level was analyzed. The absorbents prepared and tested in wine solutions were characterized using the following physico-chemical methods: Brunauer-Emmett-Teller and Barrett-Joyner-Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.
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Affiliation(s)
- Andreea Hortolomeu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Diana Carmen Mirila
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Ana-Maria Roșu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Florin Marian Nedeff
- Department of Environmental Engineering and Mechanical Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania;
| | - Iuri Scutaru
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
| | - Dorel Ureche
- Department of Biology, Ecology and Environmental Protection, Faculty of Sciences, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania;
| | - Rodica Sturza
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
| | - Adriana-Luminița Fînaru
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Ileana Denisa Nistor
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
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2
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Seidel L, Albuquerque W, Happel K, Ghezellou P, Gand M, Spengler B, Zorn H, Will F, Schweiggert R. Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1938-1948. [PMID: 36977334 DOI: 10.1021/acs.jafc.2c09048] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Colloids are responsible for undesirable haze formation in wine. Here, we characterized 20 colloid batches after isolation by ultrafiltration of musts and wines from five cultivars obtained from four consecutive vintages. Polysaccharide and protein concentrations of the colloids ranged from 0.10 to 0.65 and 0.03 to 0.40 mg/L, respectively. Protein profiling in must and wine colloids by fast protein liquid chromatography (FPLC) and liquid chromatography-high-resolution tandem mass spectrometry (LC-HR-MS/MS) analyses indicated a lower number of proteins in wine than in must colloids. Molar mass distribution analyses revealed all colloids to consist of two carbohydrate- (424-33,390 and 48-462 kg/mol) and one protein-rich (14-121 kg/mol) fractions. The observed barely negative ζ potentials (-3.1 to -1.1 mV) in unstable wines unraveled that colloid instability might be partly related to their poor electrostatic repulsion in the wine matrix. ζ potentials of the colloids from pH 1 to 10 are also presented. Our data support future developments to eliminate haze-forming colloids from wine.
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Affiliation(s)
- L Seidel
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - W Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - K Happel
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - P Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - M Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - B Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - H Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - F Will
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - R Schweiggert
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
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3
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Liu Z, Xu L, Wang J, Duan C, Sun Y, Kong Q, He F. Research progress of protein haze in white wines. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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4
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Food protein aggregation and its application. Food Res Int 2022; 160:111725. [DOI: 10.1016/j.foodres.2022.111725] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 01/31/2023]
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5
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Yuan D, Huang X, Meng Q, Ma J, Zhao Y, Ke Q, Kou X. Recent advances in the application of zein-based gels: A review. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Silva-Barbieri D, Salazar FN, López F, Brossard N, Escalona N, Pérez-Correa JR. Advances in White Wine Protein Stabilization Technologies. Molecules 2022; 27:molecules27041251. [PMID: 35209041 PMCID: PMC8876787 DOI: 10.3390/molecules27041251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/28/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
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Affiliation(s)
- Daniela Silva-Barbieri
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
| | - Fernando N. Salazar
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso 2360100, Chile
- Correspondence: ; Tel.: +56-32-2274221
| | - Francisco López
- Departament d’Enginyeria Química, Facultat d’Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain;
| | - Natalia Brossard
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Néstor Escalona
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
- Millenium Nuclei on Catalytic Processes towards Sustainable Chemistry (CSC), Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
| | - José R. Pérez-Correa
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
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7
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Liu Q, Chang X, Shan Y, Fu F, Ding S. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3630-3643. [PMID: 33275778 DOI: 10.1002/jsfa.10992] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/25/2020] [Accepted: 12/04/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Zein particles are unsuitable as stabilizers of Pickering emulsions because of their high hydrophobicity. However, few studies have reported on the use of a strong hydrophilic neutral polysaccharide to regulate its wettability. In this work, zein/pullulan complex particles (ZPPs) were formulated by an anti-solvent method to fabricate Pickering emulsions. RESULTS The presence of pullulan increased the size, decreased the zeta, and provided excellent resistance to the gravitational separation of zein. Scanning electron microscopy (SEM) revealed that the shape of zein particles changed from spherical as they became aggregated ZPP nanoparticles. Fourier transform infrared (FTIR) spectroscopy indicated that the flocculation phenomenon of ZPPs was related to the hydrogen bond between zein and pullulan. Moreover, the hydrophobicity of zein was modified by hydrophilic pullulan to endow the ZPPs with nearly neutral wettability when the mass ratio was 15:1, allowing for the preparation of stable Pickering emulsions. In contrast to zein, the ZPPs contributed to building a compact interface layer around the droplets and smaller emulsion droplets. Under a certain ZPP concentration, the size and viscosity of emulsion increased with an increase in the oil volume fraction, indicating that the Pickering emulsions stabilized by ZPPs showed better stability against coalescence. Confocal laser scanning microscopy (CLSM) revealed that the ZPPs constructed a dense filling layer on the surface of oil droplets, thus further emphasizing that ZPPs can potentially be used in fabricating Pickering emulsion gels. CONCLUSION Zein/pullulan complex particles are an excellent Pickering emulsion gel stabilizer that can be used in the delivery system of bioactive substances in food formulations. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qian Liu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Xia Chang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Fuhua Fu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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8
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Effect of sophorolipid on the curcumin-loaded ternary composite nanoparticles self-assembled from zein and chondroitin sulfate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106493] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Arenas I, Ribeiro M, Filipe-Ribeiro L, Vilamarim R, Costa E, Siopa J, Cosme F, Nunes FM. Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods 2021; 10:608. [PMID: 33809375 PMCID: PMC8001008 DOI: 10.3390/foods10030608] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/05/2021] [Accepted: 03/09/2021] [Indexed: 12/02/2022] Open
Abstract
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (-PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.
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Affiliation(s)
- Inma Arenas
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - Miguel Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - Rafael Vilamarim
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - Elisa Costa
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - João Siopa
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
| | - Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (I.A.); (M.R.); (L.F.-R.); (R.V.); (E.C.); (J.S.); (F.C.)
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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10
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Chursina O, Zagorouiko V. The concept of colloidal stabilization of wines. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213907005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Colloidal haze in wines is the most difficult technological and economic problem of wine industry. A number of modern technological means are used to prevent its formation, but the problem still exists. The main role in wine destabilization is played by colloidal substances - proteins, polysaccharides, phenolic compounds, which, when interacting, can form a complex of biopolymers. The aim of the study is to substantiate a new strategy for preventing colloidal haze in wines by regulating the composition of a complex of biopolymers. We used conventional and special methods of analysis to isolate and study wine proteins and related components. As a result of the research, 5 types of a complex of biopolymers were identified and studied. Basic factors causing their instability are critical mass concentration of a complex of biopolymers and its constituents, high-molecular weight of proteins and polyphenol oxidation. We propose a concept for preventing colloidal haze in wines, including a decrease in the content of a complex of biopolymers by targeting its dominant component at the first stage, an increase in the proportion of polysaccharides in the composition of a complex of biopolymers at the second stage, and protection of phenolic component from oxidation at the final stage.
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11
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Characterization of recombinant GRIP32 as a novel haze protein for protein-polyphenol haze models and prevention of haze formation with polysaccharides in the models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Yuan Y, Huang J, He S, Ma M, Wang D, Xu Y. One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility. Food Funct 2021; 12:5719-5730. [PMID: 34115089 DOI: 10.1039/d1fo00942g] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Curcumin, a polyphenolic compound isolated from turmeric, exhibits various biological activities. The application of this nutraceutical in foods, however, is limited due to its extreme hydrophobicity, inferior stability, and poor bioaccessibility. The purpose of this paper is to prepare alcohol-free curcumin-loaded zein/sophorolipid nanoparticles (Cur-Z/SNPs) by one-step self-assembly to overcome the abovementioned challenges of curcumin. In detail, Cur-Z/SNPs were formed by mixing curcumin, zein, and sophorolipid under neutral conditions without any organic reagents or high energy equipment. The encapsulation efficiency and loading capacity of Cur-Z/SNPs were 94.08% and 11.50%, respectively. The spherical shape of Cur-Z/SNPs was observed by using a transmission electron microscope. The self-assembly mechanism involved hydrogen bonding, hydrophobic and electrostatic interactions, and the crystalline nature of curcumin changed to amorphous during self-assembly. Cur-Z/SNPs enhanced the zein denaturation resistance. They exhibited complete redispersibility and improved the aqueous solubility by approximately 246 times compared with free curcumin. The fresh Cur-Z/SNPs exhibited physicochemical stability at pH 5.0-8.0, ionic strength within 250 mM, and storage at 25 °C and 4 °C for 30 days. Notably, Cur-Z/SNPs could achieve excellent storage stability at room temperature as compared to those at refrigeration. Furthermore, lyophilization had a positive effect on storage stability, did not change the pH stability, and slightly reduced the ionic strength stability. Besides, Cur-Z/SNPs increased the 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH˙) scavenging capacity compared to free curcumin. The bioaccessibility of curcumin was increased by about 6 times by Cur-Z/SNPs. These findings provided new insight into the application of hydrophobic nutrients in alcohol-free functional foods.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Jiawei Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Shuguang He
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China.
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13
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White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. BEVERAGES 2020. [DOI: 10.3390/beverages6010019] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.
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14
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Liu C, Yuan Y, Ma M, Zhang S, Wang S, Li H, Xu Y, Wang D. Self-assembled composite nanoparticles based on zein as delivery vehicles of curcumin: role of chondroitin sulfate. Food Funct 2020; 11:5377-5388. [DOI: 10.1039/d0fo00964d] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Composite nanoparticles composed of zein and chondroitin sulfate (CS) were self-assembled by the method of antisolvent precipitation to deliver curcumin (ZCCNPs).
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Affiliation(s)
- Chengzhen Liu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Yongkai Yuan
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Shuaizhong Zhang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Shuhui Wang
- Qingdao Municipal Center for Disease Control and Prevention & Qingdao Institute of Prevention Medicine
- People's Republic of China
| | - Hao Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
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15
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Tudorache M, McDonald JL, Bordenave N. Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers. Food Funct 2020; 11:5866-5874. [DOI: 10.1039/d0fo01200a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.
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Affiliation(s)
- Mihaela Tudorache
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
| | - Jean-Luc McDonald
- School of Nutrition Sciences
- Faculty of Health Sciences
- University of Ottawa
- Canada
| | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
- School of Nutrition Sciences
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16
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Tudorache M, Bordenave N. Phenolic compounds mediate aggregation of water-soluble polysaccharides and change their rheological properties: Effect of different phenolic compounds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105193] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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17
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Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties. Int J Biol Macromol 2019; 140:546-555. [DOI: 10.1016/j.ijbiomac.2019.08.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/31/2019] [Accepted: 08/05/2019] [Indexed: 11/20/2022]
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18
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Babaei J, Khodaiyan F, Mohammadian M. Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels. Int J Biol Macromol 2019; 128:94-100. [DOI: 10.1016/j.ijbiomac.2019.01.116] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/28/2018] [Accepted: 01/22/2019] [Indexed: 01/06/2023]
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19
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Guo Q, Su J, Yuan F, Mao L, Gao Y. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Chen S, Han Y, Wang Y, Yang X, Sun C, Mao L, Gao Y. Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property. Food Chem 2018; 276:322-332. [PMID: 30409601 DOI: 10.1016/j.foodchem.2018.10.034] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 10/03/2018] [Accepted: 10/07/2018] [Indexed: 01/21/2023]
Abstract
The antisolvent coprecipitation method was utilized for fabricating the zein and hyaluronic acid complex at different mass ratios (100:5, 100:10, 100:15, 100:20, 100:25 and 100:30). Results showed that negatively charged zein-hyaluronic acid complex with small size (181.5 nm) was formed through the driving force of electrostatic attraction, followed by hydrogen bonding and hydrophobic effects. The incorporation of hyaluronic acid led to conformational change of zein, and improved its physical and thermal stability. Native hyaluronic acid showed a three-dimensional network structure, while zein-hyaluronic acid binary complex exhibited two different microstructures, including nanoparticles (zein: hyaluronic acid, above 100:20) and particle-filled-microgel (zein: hyaluronic acid, below 100:20). In addition, zein-hyaluronic acid complex was designed as a new delivery vehicle to anti- thermal degradation and control release of quercetagetin. These findings indicated that zein-hyaluronic acid complex would be a useful and promising delivery vehicle for embedding and protecting bioactive compounds.
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Affiliation(s)
- Shuai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yahong Han
- College of Engineering, China Agricultural University, 100083, China
| | - Yingqi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Xi Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China.
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21
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Colangelo D, Torchio F, De Faveri DM, Lambri M. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. Food Chem 2018; 264:301-309. [DOI: 10.1016/j.foodchem.2018.05.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 04/30/2018] [Accepted: 05/01/2018] [Indexed: 11/28/2022]
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22
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Chagas R, Laia CA, Ferreira RB, Ferreira LM. Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds. Food Chem 2018; 259:166-174. [DOI: 10.1016/j.foodchem.2018.03.115] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 03/06/2018] [Accepted: 03/26/2018] [Indexed: 01/26/2023]
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23
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Chen S, Sun C, Wang Y, Han Y, Dai L, Abliz A, Gao Y. Quercetagetin-Loaded Composite Nanoparticles Based on Zein and Hyaluronic Acid: Formation, Characterization, and Physicochemical Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7441-7450. [PMID: 29897751 DOI: 10.1021/acs.jafc.8b01046] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Zein and hyaluronic acid (HA) composite nanoparticles were self-assembly fabricated using antisolvent coprecipitation (ASCP) method to deliver quercetagetin (Que). FTIR, CD, and FS results revealed that electrostatic attraction, hydrogen bonding, and hydrophobic effect were the dominant driving forces among zein, Que, and HA. With the increasing of HA level, the morphological structure of zein-Que-HA complex was changed from nanoparticle (from 100:5:5 to 100:5:20) to microgel (from 100:5:25 to 100:5:30). The encapsulation efficiency of Que has significantly increased from 55.66% (zein-Que, 100:5) to 93.22% (zein-Que-HA, 100:5:20), and Que in the zein-Que-HA composite nanoparticles exhibited obviously enhanced photochemical, thermal, and physical stability. After 8 months of storage (4 °C), the retention rate of Que also up to 77.93%. These findings interpreted that zein-HA composite nanoparticle would be an efficient delivery system for encapsulating and protecting bioactive compounds.
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Affiliation(s)
- Shuai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Yingqi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Yahong Han
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Arzigül Abliz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , China
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24
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de Souza ÍFT, Arêas EPG. Non-ideal behavior of binary aqueous mixtures of some urea derivatives and their capacity to induce lysozyme gelation. J Colloid Interface Sci 2017; 507:190-199. [PMID: 28787619 DOI: 10.1016/j.jcis.2017.07.107] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 07/27/2017] [Accepted: 07/28/2017] [Indexed: 12/25/2022]
Abstract
The urea derivatives, namely, ethylurea (EU), 1,3 dimethylurea (1,3-DMU) and 1,1 diethylurea (1,1-DEU), in the limiting regions of their solubilities in water, and tetramethylurea (TMU) at w≥0.65 were investigated in relation to their capacity of inducing hen egg white lysozyme (HEWL) physical (non-covalent) gelation. Protein transparent gels were generated out of TMU/H2O and 1,1-DEU/H2O, respectively, whereas an intensively turbid gel resulted from sol-gel transition taking place in EU/H2O. Oscillatory rheology revealed distinctions in the gels' structural and dynamic characteristics. Hydration patterns of the derivatives in solution, sizes of their non-polar domains and supramolecular symmetry features played a central role in their capacity of gel formation and in the gels' rheological behavior and morphology. Effects on gel characteristics of distinctively positioned ions in the Hofmeister series showed that SCN- disrupted water H-bonding interconnectivity in TMU lysozyme gel, strengthening gel structure, yet maintaining gel transparency. Citrate enhanced system elasticity albeit causing intense turbidity and leading to phase separation. Larger values of the storage modulus, G', were verified for gels generated from binary mixtures containing urea derivatives with higher dipole moments.
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Affiliation(s)
- Ícaro F T de Souza
- Instituto de Química, Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, 05508-000 São Paulo, SP, Brazil
| | - Elizabeth P G Arêas
- Instituto de Química, Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, 05508-000 São Paulo, SP, Brazil.
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25
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Hu B, Chen Q, Cai Q, Fan Y, Wilde PJ, Rong Z, Zeng X. Gelation of soybean protein and polysaccharides delays digestion. Food Chem 2017; 221:1598-1605. [DOI: 10.1016/j.foodchem.2016.10.132] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 08/31/2016] [Accepted: 10/28/2016] [Indexed: 11/16/2022]
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26
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Sun C, Dai L, Gao Y. Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.031] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Jaeckels N, Tenzer S, Meier M, Will F, Dietrich H, Decker H, Fronk P. Influence of bentonite fining on protein composition in wine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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28
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Impact of drought stress on concentration and composition of wine proteins in Riesling. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2688-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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