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Advisor(s)
Abstract(s)
The protein adsorption capacity of different materials was evaluated to assess their
potential efficacy as alternative adsorbents for the removal of proteins from wines, with
the purpose of finding suitable low-swelling materials that could be used in a percolated
bed. The adsorbents tested were thermally treated sodium bentonite, low-swelling
adsorbing clays, ion exchange resins and other protein adsorbents (silica gel, hydroxyapatite
and alumina). The materials were evaluated by analysing both the capacity to
stabilize untreated white wines, according to a heat test, and by characterizing the
adsorption isotherms of bovine serum albumin (BSA) in a model wine (water, ethanol
and K-bitartrate). Breakthrough curves in a packed bed were determined experimentally
for some materials, showing the influence of the adsorption isotherm shape. Some ionexchange
resins showed a favourable behaviour and have good potential as alternative
adsorbents.
Description
Keywords
Bentonite Percolated beds Sorption Isotherms Wine stability
Citation
SARMENTO, Miguel R.; OLIVEIRA, Jorge C.; BOULTON, Roger B. - Selection of low swelling materials for protein adsorption from white wines. ISSN 0950-5423. International Journal of Food Science and Technology. Vol. 35 (2000), p. 41–47
Publisher
Blackwell