Biogenic amines (BA) are widely present in fermented food including wine. The consumption of wine with high BA concentration may cause health concerns, such as cardiac palpitations, respiratory distress, etc. In recent years, concerns about food safety together with consumer demand for safer and healthier products have promoted studies to decrease BA levels in wines. Our previous studies showed that a novel glyceraldehyde triphosphate dehydrogenase (GAPDH) from Lactobacillus plantarum has the ability of BA degradation. However, pure GAPDH cannot be directly applied to wine-making due to a high production cost and a low resistance to wine environments. Immobilization of GAPDH onto Fe3O4 magnetic nanoparticles (GAPDH@Fe3O4) has the potential to solve the above problems. Therefore, in this paper, GAPDH@Fe3O4 was applied to the aging process of cherry wine-making, and its influences including reuse batch on the BA concentration, basic composition, volatile profile, phenol content and sensory property of resultant wines were examined. Eight BAs involving histamine, tyramine and putrescine were detected in those wines by high performance liquid chromatography, and the degradation rate by the firstly use of GAPDH@Fe3O4 reached 18.6%-55.2%. After 10 times of enzyme recycling, the degradation rate still maintained 6.4%-17.1%. Volatile components in the cherry wines were determined by gas phase ion mobility chromatography (GC-IMS), and a total of 37 compounds were identified including esters, alcohols, aldehydes, ketones, acids and heterocycles. The content of ethyl acetate, isobutyl acetate, 3-methylthiopropanol, n-hexanol, benzaldehyde, butyric acid, α-pinene and several others were decreased by 15.6%-34.5% when immobilized GAPDH was firstly treated. And no significant difference was found between the cherry wine resulting from the treatment of GAPDH@Fe3O4 of 10 recycling and the untreated wines. As for phenols, six compounds including gallic, protocatechuic and chlorogenic acids were quantified, and no significant difference was found between the enzyme treated and untreated wine samples. Finally, an evaluation panel composed of 11 experts were asked to rate wines’ sensory characteristics, and almost no difference was detected in either individual attribute or overall aroma between cherry wines treated with immobilized GAPDH and untreated one. Above all, all the data from our study prove that GAPDH@Fe3O4 possesses the advantage of high BA degradation efficiency and high reusability in actual wine-making process, and no negative impact was exerted to wine quality. Therefore, this immobilized enzyme has a great potential for widely used for BA reduction and control in food industry.
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