Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine system

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 11969-11976

  Granato, Tiziana Mariarita ^a   Piano, Federico ^a   Nasi, Antonella ^b   Ferranti, Pasquale ^b   Iametti, Stefania ^a   Bonomi, Francesco ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

anthocyanidins; mass spectrometry; plant proteins; protein hydrophobicity; Wine fining

Indexed keywords

ANIMAL PROTEINS; ANTHOCYANIDINS; FINING PROCESS; HYDROPHOBIC PROBES; INDIVIDUAL PROTEINS; LABORATORY CONDITIONS; MOLECULAR BASIS; PHENOLICS; PLANT ORIGIN; PLANT PROTEINS; POLYPHENOLS; PROANTHOCYANIDINS; PROTEIN HYDROPHOBICITY; SUBSTITUTION PRODUCTS; SURFACE HYDROPHOBICITY;

CHEMICAL ANALYSIS; HYDROPHOBICITY; MASS SPECTROMETRY; PHENOLS; PROBES; TRANSITION METALS; WINE;

PROTEINS;

FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; PROANTHOCYANIDIN; VEGETABLE PROTEIN;

ARTICLE; BIOLOGICAL MODEL; CHEMICAL PHENOMENA; CHEMISTRY; EVALUATION; FOOD INDUSTRY; METHODOLOGY; PROTEIN BINDING; WINE;

FLAVONOIDS; FOOD INDUSTRY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MODELS, BIOLOGICAL; PHENOLS; PLANT PROTEINS; PROANTHOCYANIDINS; PROTEIN BINDING; WINE;

ANIMALIA;

EID: 78649283562     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102603r     Document Type: Article

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