Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

被引：17
作者：
Quijada-Morin, Natalia [1 ]
Crespo-Exposito, Carlos [1 ]
Rivas-Gonzalo, Julian C. [1 ]
Garcia-Estevez, Ignacio [1 ]
Teresa Escribano-Bailon, Maria [1 ]
机构：
[1] Univ Salamanca, Fac Farm, Unidad Nutr & Bromatol, Grp Invest Polifenoles, Campus Miguel de Unamuno, E-37007 Salamanca, Spain
来源：
FOOD CHEMISTRY | 2016年 / 207卷
关键词：
Flavan-3-ol; Salivary protein; Astringency; Soluble aggregates; HPLC-DAD; RED WINE; CABERNET-SAUVIGNON; SENSORY EVALUATION; PHENOLIC-COMPOUNDS; COLLOIDAL STATE; ASTRINGENCY; BITTERNESS; IDENTIFICATION; TANNINS; TEMPRANILLO;
D O I：
10.1016/j.foodchem.2016.03.118
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The interaction between monomeric flavan-3-ols and salivary proteins has been studied using HPLC-DAD. A chromatographic method has been described and seven protein fractions were collected. The peptides and proteins present in each fraction have been identified using nLC-MS-MS analysis. The interaction between saliva and catechin, epicatechin and gallocatechin has been studied. These compounds interact in a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechin causes the decrease or increase of fractions while gallocatechin seems to cause an increase of two fractions. This variable behavior is explained, for the decrease in the chromatographic area, by the precipitation of salivary proteins and, for the increase of the area, by the formation of soluble complexes and/or for the formation of new peaks. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：272 / 278
页数：7
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