albumin - publications

Predict more albumin - ligand interactions now!

1. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012 Apr 4. [Epub
ahead of print]

Ochratoxin A removal from red wine by several oenological fining agents:
bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan.

Quintela S, Villarán MC, De Armentia IL, Elejalde E.

a TECNALIA, Biotechnology & Pharma Unit , Technological Park of Alava , Leonardo
da Vinci 11 , E-01510 Miñano , Spain.

The ability of several oenological fining agents to remove ochratoxin A (OTA)
from red wine was studied. The adsorbents tested were activated sodium bentonite,
egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous
silica (complex) and high molecular weight gelatine), and the non-toxic
biodegradable polymers (chitin and chitosan). Several dosages within the
oenological use range were tested and the wine pH, colour parameters and
polyphenol concentration impact associated with each fining agent were studied.
Generally, OTA removal achieved in all treatments was higher when the adsorbent
dosage increased, but the impact on wine quality also was higher. Chitin at
50 g hl(-1) removed 18% the OTA without affecting significantly the wine-quality
parameters. At the highest dosage tested the gelatine and complex treatments
achieved greater OTA removal (up to 39-40%) compared with bentonite, egg albumin
and chitin. Moreover, the gelatine and the complex had a lower impact on colour
parameters and polyphenol concentration compared with chitosan, whilst OTA was
reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it
strongly affected the wine-quality parameters. Otherwise, bentonite showed a
relative efficiency to remove OTA, but the CI value decreased considerably. The
egg albumin treatment only removed OTA up to 16% and moreover affected strongly
the CI value and CIELab parameters. The results of this survey showed that the
non-toxic chitin adsorbent and the allergen-free adsorbents tested could be
considered as alternative fining agents to reduce OTA in red wine.

PMID: 22545592 [PubMed - as supplied by publisher]