Structural features of procyanidin interactions with salivary proteins

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 940-945

  De Freitas, Victor ^a   Mateus, Nuno ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Astringency; BSA; Grape seeds; Nephelometry; Procyanidin; Salivary proteins

Indexed keywords

AMYLASE; ANTIOXIDANT; BOVINE SERUM ALBUMIN; CATECHIN; EPICATECHIN GALLATE; FLAVANONE; HYDROXYL GROUP; PEPTIDE; PROCYANIDIN; PROLINE; PROLINE RICH PROTEIN; PROLINE-RICH POLYPEPTIDE; SALIVA PROTEIN; TANNIN;

ANGIOSPERM; ANIMAL; ARTICLE; CATTLE; CHEMICAL STRUCTURE; CONFORMATION; DIMERIZATION; ESTERIFICATION; GRAPE; HUMAN; NEPHELOMETRY; PLANT SEED; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE; SALIVA; STEREOCHEMISTRY; TURBIDITY;

ALPHA-AMYLASE; ANIMALS; ANTIOXIDANTS; BIFLAVONOIDS; CATECHIN; CATTLE; DIMERIZATION; HUMANS; MODELS, MOLECULAR; MOLECULAR CONFORMATION; PEPTIDES; PROANTHOCYANIDINS; ROSALES; SALIVARY PROTEINS; SEEDS; SERUM ALBUMIN, BOVINE;

ANIMALIA; BOS TAURUS; BOVINAE; MAGNOLIOPHYTA; VITIS SP.;

EID: 0035117563     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000981z     Document Type: Article

References (3)

1. Bate-Smith, E. C. Astringency in foods. Food 1954, 23, 124.
2. Haslam, E. The association of proteins with polyphenols. J. Chem. Soc., Chem. Commun. 1981, 309-311.
3. Noble, A. C. Bitterness and astringency in wine. Bitterness in Foods and Beverages; Elsevier: Amsterdam, The Netherlands, 1990; pp 145-158.