Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation

This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for...

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Bibliographic Details
Published in:Journal of food science and technology 2016-02, Vol.53 (2), p.1130-1139
Main Authors: Benucci, Ilaria, Lombardelli, Claudio, Liburdi, Katia, Acciaro, Giuseppe, Zappino, Matteo, Esti, Marco
Format: Article
Language:English
Subjects:
Adapter proteins
Analysis
Bentonite
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Enzymes
Feasibility studies
Flowers & plants
Food
Food Science
Fruits
Hazing
Indigenous plants
Membrane reactors
Nutrition
Original
Original Article
Phenols
Proteases
Proteins
Reactors
Studies
Vitaceae
Wines
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Summary:This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for a PBR containing immobilised bromelain (PBR-br) or immobilised papain (PBR-pa) were optimised using model wine fortified with synthetic substrate (Bz-Phe-Val-Arg-pNA). The effectiveness of PBR-br, both in terms of hazing potential and total protein decrease, was significantly higher than PBR-pa, in all the seven unfined, white wines used. Among the wines tested, Sauvignon Blanc, given its total protein content as well as its very high intrinsic instability, was selected as a control wine to evaluate the effect of the treatment on wine as to its soluble protein profile, phenolic composition, mineral component, and sensory properties. The treatment in a PBR containing immobilised bromelain appeared effective in decreasing both wine hazing potential and total protein amount, while it did not significantly affect the phenol compounds, the mineral component nor the sensory quality of wine. The enzymatic treatment in PBR was shown to be a specific and mild technique for use as an alternative to bentonite fining for white wine protein stabilisation.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-2125-4