功能化壳聚糖铜离子配合物树脂对白葡萄酒中敏感多酚和蛋白的脱除降解作用

Removal and degradation of sensitive polyphenols and proteins in white wine by functionalized chitosan copper ion complex resin

以可食性壳聚糖粉为原料,通过反相悬浮交联法合成壳聚糖大孔树脂,并利用杂环化合物对树脂进行修饰,配合以Cu(Ⅱ)离子,制备出具有蛋白质水解功能的壳聚糖铜离子配合物树脂。将该树脂用于白葡萄酒的澄清处理实验,结果表明:树脂在白葡萄酒中稳定性良好,可特异性地降低原酒中敏感多酚和敏感蛋白质的含量(分别下降31.8%和28.4%),同时能够发挥自身模拟蛋白酶的功能,将蛋白质水解为氨基酸和多肽,在提高酒体澄清度和稳定性的同时增加葡萄酒中的氨基酸含量(提高9.7%);树脂处理并未引起白葡萄酒中糖含量和酒精度等成分的显著改变。相对于传统的皂土方法,本方法处理量大、特异性高,加之具有增加酒中氨基酸含量的创新特质,为白葡萄酒的澄清处理提供了新的思路和解决办法。

In this study,a chitosan-based macroporous resin was prepared by inverse suspension crosslinking method using edible chitosan powder.The resin was modified with heterocycle compound,followed by chelating with Cu(Ⅱ)ions to produce the functionalized Cu(Ⅱ)complexed chitosan resin,which was able to mimic the activity of proteolytic enzymes.The resin was applied to white wine clarification treatment assay.Results showed that the resin had good stability in white wine,and can specifically reduce the contents of sensitive polyphenols(31.8%)and proteins(28.4%)in the white wine.Meanwhile,the protease activity of the resin hydrolyzed the sensitive proteins into amino acids and small peptides,a process that improved the clarity and stability as well as increased the amino acid content of the white wine(9.7%).The resin treatment showed no influence on the contents of sugar and alcohol in white wine.Compared with traditional bentonite treatment,this protocol boasts the merits of large processing volume,high specificity,and the feature of increasing amino acid content of the white wine,thus providing a new solution for white wine clarification.