Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Bayly FC, Berg HW (1967) Grape and wine proteins of white wine varietals. Am J Enol Vitic 18:18–32

    CAS  Google Scholar 

  • Benucci I, Esti M, Liburdi K (2014) Effect of free and immobilised stem bromelain on protein haze in white wine. Aust J Grape Wine Res 20:347–352

    Article  CAS  Google Scholar 

  • Benucci I, Esti M, Liburdi K, Garzillo AMV (2012) Pineapple stem bromelain immobilized on different supports: catalytic properties in model wine. Biotechnol Prog 28:1472–1477

    Article  Google Scholar 

  • Benucci I, Esti M, Lombardelli C, Liburdi K, Garzillo AMV (2013) Papain from papaya (Carica papaya L.) fruit and latex: preliminary characterization in alcoholic–acidic buffer for wine application. Food bioprod Process 91:595–598

    Article  Google Scholar 

  • Benucci I, Liburdi K, Garzillo AMV, Esti M (2011) Bromelain from pineapple stem in alcoholic-acidic buffers for wine application. Food Chem 124:1349–1353

    Article  CAS  Google Scholar 

  • Bradford MM (1976) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binging. Anal Biochem 72:248–254

    Article  CAS  Google Scholar 

  • Cabello-Pasini A, Victoria-Cota N, Marcias-Carranza V, Hernadez-Garibay E, Muniz-Salazar R (2005) Clarification if wines using polysaccharides extracted from seaweeds. Aust J Grape Wine Res 56:52–59

    CAS  Google Scholar 

  • Catarino S, Madeira M, Monteiro F, Rocha F, Curvelo-Garcia AS, Bruno de Sousa R (2008) Effect of bentonite characteristics on the elemental composition of wine. J Agric Food Chem 56:158–165

    Article  CAS  Google Scholar 

  • Esti M, Benucci I, Liburdi K, Garzillo AMV (2011) Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system. J Agric Food Chem 59:3391–3397

    Article  CAS  Google Scholar 

  • European Commission, 1990. Commission regulation (EEC) no 2676/90 of 17 September 1990 determining community methods for the analysis of wines. o j l 272, 1–192.

  • Falconer RJ, Marangon M, Van Sluyter SC, Neilson KA, Chan C, Waters EJ (2010) Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from sauvignon Blanc and Semillon juice and their role in haze formation in wine. J Agric Food Chem 58:975–980

    Article  CAS  Google Scholar 

  • Ferreira RB, Picarra-Pereira MA, Monteiro S, Loureiro VB, Teixeira AR (2002) The wine proteins. Trends Food Sci Technol 12:230–239

    Article  Google Scholar 

  • Gautam SS, Mishra SK, Dash V, Goyal AK, Rath G (2010) Comparative study of extraction, purification and estimation of bromelain from stem and fruit of pineapple plant. Thai Journal of Pharmaceutical Sciences 34:67–76

    CAS  Google Scholar 

  • Gump BM, Huang CF (1999) Removal of unstable protein in grape juice and wine by adsorbents resins. California Agricultural Technology Institute, Publications n 990402

  • Hale LP, Greer PK, Trinh CT, James CL (2005) Proteinase activity and stability of natural bromelain preparations. Int Immunopharmacol 5:783–793

    Article  CAS  Google Scholar 

  • Laemmli UK (1970) Cleavage of structural protein during the assembly of the head of bacteriophage T4. Nature 227:680–685

    Article  CAS  Google Scholar 

  • Laudani CG, Habulin M, Knez Z, Della Porta G, Reverchon E (2007) Immobilized lipase-mediated long-chain fatty acid esterification in dense carbon dioxide: bench-scale packed-bed reactor study. J Supercrit Fluids 41:74–81

    Article  CAS  Google Scholar 

  • Le Bourse D, Conreux A, Villaume S, Lameiras P, Nuzillard JM, Jeandet P (2011) Quantification of chitinase and thaumatin-like proteins in grape juices and wines. Anal Bioanal Chem 401:1541–1549

    Article  Google Scholar 

  • Marangon M, Lucchetta M, Waters EJ (2011a) Protein stabilization of white wines using zirconium dioxide enclosed in a metallic cage. Aust J Grape Wine Res 17:28–35

    Article  CAS  Google Scholar 

  • Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ, Falconer RJ (2011b) Roles of grape thaumatin-like protein and chitinase in white wine haze formation. J Agric Food Chem 59:733–740

    Article  CAS  Google Scholar 

  • Marangon M, Van Sluyter SC, Robinson EM, Muhlack RA, Holt HE, Haynes PA, Godden PW, Smith PA, Waters EJ (2012) Degradation of white wine haze proteins by aspergillopepsin I and II during juice flash pasteurization. Food Chem 135:1157–1165

    Article  CAS  Google Scholar 

  • Miller GC, Amon JM, Gibson RL, Simpson RF (1985) Loss of aroma attribute to protein stabilization with bentonite or ultrafiltration. Aust N Z Grapegrow Winemak 256:52–59

    Google Scholar 

  • Modra EJ, Williams PJ (1988) Are proteases active in wines e juices. Aust N Z Grapegrow Winemak 292:42–46

    Google Scholar 

  • Moine-Ledoux V, Dubourdieu D (1999) An invertase fragment responsible for improving the protein stability of dry white wines. J Sci Food Agric 79:537–543

    Article  CAS  Google Scholar 

  • Moretti RH, Berg HW (1965) Variability among wines to protein clouding. Am J Enol Vitic 16:69–78

    CAS  Google Scholar 

  • Onofri A (2006) Enhancing excel capability to perform statistical analyses in agriculture applied research. In: In computational statistics and data analysis - statistical software newsletters, eds. Association for statistical Computing, International

    Google Scholar 

  • O.I.V. Office International de la Vigne et du Vin (2011) Compendium of international methods of wine and must analysis. France, Paris

    Google Scholar 

  • Pashova V, Guell C, Lòpez F (2004) White wine continous protein stabilization by packed column. J Agric Food Chem 52:1558–1563

    Article  CAS  Google Scholar 

  • Pocock KF, Rankine BC (1973) Heat test for detecting protein instability in wine. Australian Wine, Brewing and Spirit Review 91(5):42–43

    Google Scholar 

  • Pocock KF, Høj PB, Adams KS, Kwiatkowski MJ, Waters EJ (2003) Combined heat and proteolytic enzyme treatment of white wines reduce haze forming protein content without detrimental effect. Aust J Grape Wine Res 9:56–63

    Article  CAS  Google Scholar 

  • Sauvage FX, Bach B, Moutounet M, Vernhet A (2010) Proteins in white wines: thermo-sensitivity and differential adsorbtion by bentonite. Food Chem 118:26–34

    Article  CAS  Google Scholar 

  • UNI EN ISO 10399 (2010). Sensory analysis - Methodology - Duo- trio test.

  • Vincenzi S, Marangon M, Tolin S, Curioni A (2011) Protein evolution during the early stages of white winemaking and its relations with wine stability. Aust J Grape Wine Res 17:20–27

    Article  CAS  Google Scholar 

  • Watanabe Y, Miyawaki Y, Adachi S, Nakanishi K, Matsuno R (2001) Continuous production of acyl mannoses by immobilized lipase using a packed-bed reactor and their surfactant properties. Biochem Eng J 8:213–216

    Article  CAS  Google Scholar 

  • Waters EJ, Alexander G, Muhlack R, Pocock KF, Colby C, O’Neill BK, Høj PB, Jones P (2005) Preventing protein haze in bottled white wine. Aust J Grape Wine Res 11:215–225

    Article  CAS  Google Scholar 

  • Xia YM, Fang Y, Xu ZG, Hu XY, Shen YA, Brown JJ (2004) A novel process for enzymatic synthesis of N-lauroyl-β-amino propionitrile using a packed bed reactor coupled with on-line separation. J Mol Catal B Enzym 31:111–115

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The research was supported by the financial backing of the Italian Ministry of Agriculture, Food and Forestry.

Author information

Authors and Affiliations

  1. Department for Innovation in Biological, Agro-food and Forest Systems, University of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy

    Ilaria Benucci, Claudio Lombardelli, Katia Liburdi, Giuseppe Acciaro, Matteo Zappino & Marco Esti

Authors
  1. Ilaria Benucci
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Claudio Lombardelli
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Katia Liburdi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Giuseppe Acciaro
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Matteo Zappino
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Marco Esti
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ilaria Benucci.

Electronic supplementary material

Table 1S

(DOCX 382 kb)

Figure 1S

(DOCX 858 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Benucci, I., Lombardelli, C., Liburdi, K. et al. Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation. J Food Sci Technol 53, 1130–1139 (2016). https://doi.org/10.1007/s13197-015-2125-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2125-4

Keywords

Search

Navigation