Removal and degradation of sensitive polyphenols and proteins in white wine by functionalized chitosan copper ion complex resin
NING Lufang1, YE Yuting1, WANG Dongfeng3, XU Ke2*, WANG Xingyu1*
(1 School of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,Shaanxi,China;2 Department of Joint Surgery,Honghui Hospital of Xi′an Jiaotong University,Xi′an 710061,Shaanxi,China;3 School of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China)
Abstract:
In this study, a chitosan-based macroporous resin was prepared by inverse suspension crosslinking method using edible chitosan powder. The resin was modified with heterocycle compound, followed by chelating with Cu(Ⅱ) ions to produce the functionalized Cu(Ⅱ) complexed chitosan resin, which was able to mimic the activity of proteolytic enzymes. The resin was applied to white wine clarification treatment assay. Results showed that the resin had good stability in white wine, and can specifically reduce the contents of sensitive polyphenols (31.8%) and proteins (28.4%) in the white wine. Meanwhile, the protease activity of the resin hydrolyzed the sensitive proteins into amino acids and small peptides, a process that improved the clarity and stability as well as increased the amino acid content of the white wine(9.7%). The resin treatment showed no influence on the contents of sugar and alcohol in white wine. Compared with traditional bentonite treatment, this protocol boasts the merits of large processing volume, high specificity, and the feature of increasing amino acid content of the white wine, thus providing a new solution for white wine clarification.
KeyWords:
chitosan resin; functional modification; white wine; sensitive polyphenols; sensitive proteins
