کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7584826 1492028 2018 27 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
ترجمه فارسی عنوان
اثر افزودن منوپروتئین ها بر روی تعامل بین فلوئونول های شراب و پروتئین های بزاق
کلمات کلیدی
عجله فلوئونول شراب، منوپروتئین ها، پروتئین های بزاق تجزیه و تحلیل احساسی، تعامل پلی فنول-پروتئین،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that flavonol glycosides produce a mouth-drying and mouth-coating sensation at very low threshold concentrations. Moreover, the addition of polysaccharides to wines is a practice addressed to improve the smoothness and roundness and correct excessive astringency, so we have studied the effect of the addition of yeast mannoproteins (MP) on the interaction between quercetin 3-glucoside and human salivary peptides. Sensory analysis showed the first evidence of the mannoprotein smoothing effect when the flavonol is added to wine. Additionally, MP/SP/polyphenol interactions were studied using fluorescence spectroscopy, dynamic light scattering and isothermal titration calorimetry. Results obtained indicate not only the existence of interactions between mannoproteins and flavonols but also between mannoproteins and salivary proteins (SP), suggesting a possible formation of protein/polyphenol/polysaccharide ternary complex.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 226-232
نویسندگان
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