The astringency of whey protein beverages is caused by their acidity

International Dairy Journal

Volumn 18, Issue 12, 2008, Pages 1153-1156

  Lee, Catherine A ^a   Vickers, Zata M ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; CONCENTRATION (PROCESS); HYDROGEN; NONMETALS; PHOSPHORIC ACID; PROTEINS;

HYDROGEN IONS; WHEY PROTEIN; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

FOOD PRODUCTS;

EID: 50849113125     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.06.010     Document Type: Article

References (18)

1. Baxter N.J., Lilley T.H., Haslam E., and Williamson M.P. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 36 (1997) 5566-5577
2. Beecher, J. (2006). Factors regulating astringency of whey protein-fortified beverages. MS thesis, North Carolina State University, Raleigh, NC, USA.
3. Brannan G.D., Setser C.S., and Kemp K.E. Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions. Journal of Sensory Studies 16 (2001) 261-275
4. Charlton A.J., Baxter N.J., Khan M.L., Moir A.J., Haslam E., Davies A.P., et al. Polyphenol/peptide binding and precipitation. Journal of Agricultural and Food Chemistry 50 (2002) 1593-1601
5. Clifford M.N. Astringency. Proceedings of the Phytochemical Society of Europe 41 (1997) 87-107
6. Colonna A.E., Adams D.O., and Noble A.C. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines. Australian Journal of Grape and Wine Research 10 (2004) 26-31
7. Corrigan Thomas C.J., and Lawless H.T. Astringent subqualities in acids. Chemical Senses 20 (1995) 593-600
8. Dawes C. Is acid-precipitation of salivary proteins a factor in plaque formation?. Archives of Oral Biology 11 (1964) 375-376
9. Guinard J.X., Pangborn R.M., and Lewis M.J. The time-course of astringency in wine upon repeated ingestion. American Journal of Enology and Viticulture 37 (1986) 184-189
10. Hartwig P., and McDaniel M.R. Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. Journal of Food Science 60 (1995) 384-388
11. Haslam E., and Lilley T.H. Natural astringency in foodstuffs - a molecular interpretation. Critical Reviews in Food Science and Nutrition 27 (1988) 1-40
12. Kallithraka S., Bakker J., and Clifford M. Evidence that salivary proteins are involved in astringency. Journal of Sensory Studies 13 (1998) 29-43
13. Lawless H.T., Horne J., and Giasi P. Astringency of organic acids is related to pH. Chemical Senses 21 (1996) 397-403
14. Lee C.B., and Lawless H.T. Time-course of astringent sensations. Chemical Senses 16 (1991) 225-238
15. Lyman B.J., and Green B.G. Oral astringency: effects of repeated exposure and interactions with sweeteners. Chemical Senses 15 (1990) 151-164
16. Miller G. A sporting attitude. Prepared Foods 176 (2007) 91-92
17. Sano H., Egashira T., Kinekawa Y., and Kitabatake N. Astringency of bovine milk whey protein. Journal of Dairy Science 88 (2005) 2312-2317
18. Sowalsky R.A., and Noble A.C. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chemical Senses 23 (1998) 343-349