Preparation and characterization of a selective clarifier targeting chitinase: Effect on inhibiting turbidity formation and retaining aroma components in mulberry wine.

Haze formation is a major problem for the fruit wine and beverage industry. Conventional clarification treatments can inhibit haze formation but also cause loss of flavor and commodity value. In this study, a new technology was developed for the selective removal of haze proteins from fruit wines by magnetic adsorbent material. The material is based on phosphorylated chitin (PCT)-coated magnetic nanoparticles (Fe 3 O 4), which can adsorb chitinase through hydrophobic interaction forces and hydrogen bonding, and its adsorption capacity reached 74.4 μg/mg. When Fe 3 O 4 @PCT was mixed with mulberry wine at the dosage of 0.06 % (W/V) and incubated at 35 °C for 8 h, the material could effectively inhibit the haze formation in mulberry wine by specifically removing chitinase. The material exhibited high selectivity for adsorbing chitinase, and the adsorption rates of polyphenols and anthocyanins in mulberry wine were only 5.09 % and 3.019 %, respectively. Compared with traditional clarifiers such as bentonite or chitin, the clarification of mulberry wine using Fe 3 O 4 @PCT as a mulberry wine clarifier can retain the volatile substances closely related to the aroma of the wine, such as vinyl acetate, ethyl 2-hydroxybutyrate, and ethyl benzoate, etc., maximizing the retention of the flavor components in mulberry wine. The material was also characterized by magnetic recovery and elution regeneration, making it an effective alternative to conventional clarification methods for fruit wines. In addition, this selective technology could be beneficial in other fields such as biotechnology. • A novel clarifier is prepared by phosphorylated chitin-coated Fe 3 O 4 nanoparticles. • The clarifier selectively adsorbs chitinase by hydrophobicity and hydrogen bonding. • The clarifier can effectively inhibit the haze formation in mulberry wine. • The clarifier has a low adsorption rate against polyphenols and anthocyanins. • The clarifier can retain volatile substances closely related to the aroma of wine. [ABSTRACT FROM AUTHOR]