Abstract
The adsorption of protein from model wine was investigated under different temperatures, pH values, contact times, and concentrations of ethanol, by certain bentonites. The results showed that ethanol molecules could broaden the protein molecules' channel to the interlayer of bentonite, and the maximum protein adsorption amount occurred under an ethanol concentration of 12% (by volume) and a pH value of 3.56. The increased single point Brunauer-Emmitt-Teller (BET) surface area (S BET) and adsorption pore volume ( V Ads) suggested a larger amount of active adsorption sites of the bentonite surface and a wider protein channel from the surface to the inner adsorption sites of bentonite, respectively. At the same time, higher methylene blue test (MBT) and swelling index (Sw) indicated that it was easy for the entrance of water and the absorbance of protein. Higher temperature was found favorable to eliminate more proteins and it took about 20 to 40min to arrive at the maximum adsorption.
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