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Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
Food Chemistry ( IF 8.8 ) Pub Date : 2018-09-21 , DOI: 10.1016/j.foodchem.2018.09.075
J. Gombau , P. Nadal , N. Canela , S. Gómez-Alonso , E. García-Romero , P. Smith , I. Hermosín-Gutiérrez , J.M. Canals , F. Zamora

The interaction between stomach porcine mucin and 3 oenological tannins (extract of ellagitannins from oak, extract of gallotannins from gall nuts and extract of proanthocyanidins from grape seeds) was measured by Surface Plasmon Resonance (SPR). These tannins were analysed and their astringency was determined using the Astringency Index method and by tasting. The interaction constants were determined using a Biacore SPR device (1:1 Langmuir binding model). The results indicate that the ellagitannins are more astringent than gallotannins and those, in turn, are more astringent than seed proanthocyanidins if the richness of the commercial extracts is considered. The astringency index of these tannins had high correlation and regression coefficients with their kinetic and thermodynamic dissociation constants. This data support a hypothesis that astringency depends not only on the thermodynamic tendency to form the complex between tannins and salivary proteins but also probably on the time required to dissociate the complex.



中文翻译:

通过表面等离子体共振(SPR)测量粘蛋白和酿酒单宁之间的相互作用;与涩味的关系

通过表面等离子体共振(SPR)测量了胃猪粘蛋白与3种酿酒单宁(橡木中的鞣花单宁提取物,胆仁中的鞣花单宁提取物和葡萄籽中的原花青素提取物)之间的相互作用。分析了这些单宁,并使用涩味指数法和品尝法确定了涩味。使用Biacore SPR设备(1:1 Langmuir结合模型)确定相互作用常数。结果表明,如果考虑到商业提取物的丰富性,则鞣花单宁比镓单宁更涩,反之,鞣花单宁比种子原花青素更涩。这些单宁的涩味指数与其动力学和热力学解离常数具有较高的相关性和回归系数。

更新日期:2018-09-21
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