Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites
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Protein profile change of Bulgarian Chardonnay wine under the influence of treatment with bentonite was studied. Protein concentration was determined using the Bradford assay, while fractionation was performed via sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The amount of protein found in the original wine was 147.1 mg/dm3, expressed as bovine serum albumin divided into 9 electrophoretic fractions. Low molecular weight fractions with molecular weights of 20, 22 and 24 kDa, were predominant whose share was equal to 65 % of the total electrophoretic fraction profile of wine. The examined wine was treated with four different types of bentonite-two sodium, one activated calcium and one sodium-calcium bentonites. They were added in increasing doses, covering the range of 0.2-3 g/dm3. At lower treatment doses (0.2-0.8 g/dm3), differences in protein concentration reduction were observed. Above the dose of 0.8 g/dm3, an equalization of their effect compared to the reduction of total protein content was reported. Affinity, however small, of the studied bentonites to the different molecular fractions of proteins was observed.
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