Author, as appears in the article.: Gombau, J.; Nadal, P.; Canela, N.; Gomez-Alonso, S.; Garcia-Romero, E.; Smith, P.; Hermosin-Gutierrez, I.; Canals, J. M.; Zamora, F.
Department: Bioquímica i Biotecnologia
URV's Author/s: Canals Bosch, Joan Miquel / Zamora Marín, Fernando
Keywords: Surface plasmon resonance Spectroscopy Salivary proteins Red wine Quantification Precipitation Oenological tannins Mucin Molecular interaction Grape Extraction Ellagitannins Condensed tannins Astringency Aggregation oenological tannins mucin molecular interaction astringency
Abstract: 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.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
ISSN: 03088146
Author's mail: fernando.zamora@urv.cat jmcanals@urv.cat
Author identifier: 0000-0002-4213-3528 0000-0003-1989-2574
Record's date: 2023-12-16
Papper original source: Food Chemistry. 275 397-406
APA: Gombau, J.; Nadal, P.; Canela, N.; Gomez-Alonso, S.; Garcia-Romero, E.; Smith, P.; Hermosin-Gutierrez, I.; Canals, J. M.; Zamora, F. (2019). Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); Relationship with astringency. Food Chemistry, 275(), 397-406. DOI: 10.1016/j.foodchem.2018.09.075
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.foodchem.2018.09.075
Entity: Universitat Rovira i Virgili
Journal publication year: 2019
Publication Type: Journal Publications
Repositori URV