Kinetics of the adsorption of bovine serum albumin contained in a model wine solution by non-swelling ion-exchange resins

Adsorption of wine proteins is an essential step in the production of white and rosé wines. In order to develop environmentally friendly adsorption processes, non-swelling adsorbents are required. The performance of selected non-swelling ion-exchange resins (Macro-Prep™ 50S and Streamline® SP) was studied by describing the process kinetics of the adsorption of BSA in a model wine solution. The process was assumed to be diffusion controlled and a shrinking core model was applied. Experiments were performed in the 5–35°C temperature range and with different equilibrium partition coefficients. The results obtained with the shrinking core model were theoretically consistent and the apparent diffusivity values correlated very well with theoretically estimated effective diffusivities combined with a linear dependence of porosity with temperature. Separating the temperature effect on porosity, the apparent diffusivity followed an Arrhenius type dependency with temperature with 16.9 kJ/mole activation energy

Controlled Orientation of Active Sites in a Nanostructured Multienzyme Complex

Multistep cascade reactions in nature maximize reaction efficiency by co-assembling related enzymes. Such organization facilitates the processing of intermediates by downstream enzymes. Previously, the studies on multienzyme nanocomplexes assembled on DNA scaffolds demonstrated that closer interenzyme distance enhances the overall reaction efficiency. However, it remains unknown how the active site orientation controlled at nanoscale can have an effect on multienzyme reaction. Here, we show that controlled alignment of active sites promotes the multienzyme reaction efficiency. By genetic incorporation of a non-natural amino acid and two compatible bioorthogonal chemistries, we conjugated mannitol dehydrogenase to formate dehydrogenase with the defined active site arrangement with the residue-level accuracy. The study revealed that the multienzyme complex with the active sites directed towards each other exhibits four-fold higher relative efficiency enhancement in the cascade reaction and produces 60% more D-mannitol than the other complex with active sites directed away from each other.ope

Influence of intrinsic factors on conventional wine protein stability tests

The influence of intrinsic factors on the results of ethanol, tannin and heat tests, routinely used to assess wine protein stability, was studied. Experiments were performed on 23 Portuguese and Austrian wines. The factors considered were total protein content, pH, ethanol content and the amount of several relevant cations (calcium, iron, copper, sodium and potassium). The protein pro®les were analysed by HPLC fractionation. The heat test was a good indicator of total protein content while the ethanol and the tannin tests showed signi®cant interference by the other factors. A factorial design at two levels in selected samples was also performed to assess the influence of pH, storage temperature, tannin concentration and ethanol concentration on the development of turbidity. Results indicated that ethanol content had no significant infuence, and that pH and storage temperature had a significant infuence, though only when tannin was added

Gas-Liquid Chromatographic Method for the Analysis of Microencapsulated Diazinon Insecticide: Collaborative Study

Abstract The determination of diazinon insecticide in Knox Out 2FM formulation was studied collaboratively by 18 laboratories. Knox Out 2FM is a flowable microencapsulated insecticide formulation containing 23 wt% active ingredient. Analytical samples are first treated by grinding in a tissue grinder and then extracted in situ with acetonitrile. This preparative step breaks the capsules and allows the active ingredient to dissolve in the solvent. Single determinations on each of 2 closely matched samples were made by flame ionization gas-liquid chromatography. The standard deviation by analysts was 0.18 wt% and the coefficient of variation was 0.76%. The combined laboratory and analyst variation gave a standard deviation of 0.59 wt% and a coefficient of variation of 2.49%. The method has been adopted official first action.</jats:p