The Role of Salivary Proteins in the Mechanism of Astringency

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

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

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Acids; Alum; Mucins; Proline rich proteins; Tannins

Indexed keywords

ALUMINUM POTASSIUM SULFATE; ALUMINUM SULFATE; ASTRINGENT AGENT; HYDROCHLORIC ACID; MUC1 PROTEIN, HUMAN; MUC2 PROTEIN, HUMAN; MUCIN 1; MUCIN 2; PROLINE RICH PROTEIN; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; HUMAN; METABOLISM; MOLECULAR WEIGHT; MOUTH MUCOSA; MUCUS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN DENATURATION; SALIVA; SECRETION; SENSATION;

ALUM COMPOUNDS; ASTRINGENTS; CHEMICAL PRECIPITATION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HUMANS; HYDROCHLORIC ACID; MOLECULAR WEIGHT; MOUTH MUCOSA; MUCIN-1; MUCIN-2; MUCUS; PROTEIN DENATURATION; SALIVA; SALIVARY PROLINE-RICH PROTEINS; SENSATION; TANNINS;

EID: 84859941119     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02644.x     Document Type: Article

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