Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 10, Pages 2955-2963Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b06184
Keywords
arabinogalactan proteins; astringency; procyanidin B2; punicalagin; rhamnogalacturonan II; salivary proteins; tannins; wine polysaccharides
Funding
- FCT/MEC [PTDC/AGR-TEC/6547/2014, NORTE-01-0145-FEDER-000011]
- FEDER
- FEDER-Interreg Espana-Portugal Programme [0377_IBERPHENOL_6_E]
- FCT/MCTES [UID/QUI/50006/2019]
- IBERPHENOL project
Ask authors/readers for more resources
In this work, high-performance liquid chromatography, fluorescence quenching, nephelometry, and sodium dodecyl sulfate polyacrylamide gel electrophoresis were used to study the effect of polysaccharides naturally present in wine [rhamnogalacturonan II (RG II) and arabinogalactan proteins (AGPs)] on the interaction between salivary proteins (SP) together present in saliva and tannins (punicalagin (PNG) and procyanidin B2). In general, the RG II fraction was more efficient to inhibit SP precipitation by tannins, especially for acidic proline-rich proteins (aPRPs) and statherin/P-B peptide, than AGPs. The RG II fraction can act mainly by a competition mechanism in which polysaccharides compete by tannin binding. However, in the presence of Na+ ions in solution, no RG II effect was observed on SP-tannin interactions. On the other hand, dependent upon the saliva sample as well as the tannin studied, AGPs can act by both mechanisms, competition and ternary (formation of a ternary complex with SP-tannin aggregates enhancing their solubility).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available