ABSTRACT
Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine.
Subject(s)
Polysaccharides/chemistry , Wine/analysis , Protein Aggregation, PathologicalABSTRACT
OBJECTIVES: The aim of this work was to investigate whether electrochemical surface treatment of nickel-titanium (NiTi) and titanium-molybdenum (TiMo) archwires (OptoTherm and BetaTitan; Ortho-Dent Specials, Kisdorf, Germany) reduces friction inside the bracket-archwire complex. We also evaluated further material properties and compared these to untreated wires. MATERIALS AND METHODS: The material properties of the surface-treated wires (Optotherm/LoFrix and BetaTitan/LoFrix) were compared to untreated wires made by the same manufacturer (see above) and by another manufacturer (Neo Sentalloy; GAC, Bohemia, NY, USA). We carried out a three-point bending test, leveling test, and friction test using an orthodontic measurement and simulation system (OMSS). In addition, a pure bending test was conducted at a special test station, and scanning electron micrographs were obtained to analyze the various wire types for surface characteristics. Finally, edge beveling and cross-sectional dimensions were assessed. RESULTS: Force losses due to friction were reduced by 10 percentage points (from 36 to 26%) in the NiTi and by 12 percentage points (from 59 to 47%) in the TiMo wire specimens. Most of the other material properties exhibited no significant changes after surface treatment. While the three-point bending tests revealed mildly reduced force levels in the TiMo specimens due to diameter losses of roughly 2%, these force levels remained almost unchanged in the NiTi specimens. CONCLUSION: Compared to untreated NiTi and TiMo archwire specimens, the surface-treated specimens demonstrated reductions in friction loss by 10 and 12 percentage points, respectively.