Neutral sugar side chains of pectins limit interactions with procyanidins

Carbohydrate Polymers

Volumn 99, Issue , 2014, Pages 527-536

  Watrelot, Aude A ^a,b   Le Bourvellec, Carine ^a,b   Imberty, Anne ^c   Renard, Catherine M G C ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

^c UNIV GRENOBLE ALPES   (France)

Author keywords

Association ITC; Condensed tannins; Polyphenol; Polysaccharide; Rhamnogalacturonan

Indexed keywords

ARABINOGALACTAN-PROTEINS; CONDENSED TANNINS; DEGREES OF POLYMERIZATIONS; HYDROPHOBIC INTERACTIONS; ISOTHERMAL TITRATION CALORIMETRY; NEUTRAL SUGAR COMPOSITIONS; POLYPHENOLS; RHAMNOGALACTURONAN;

CHAINS; FLAVONOIDS; HYDROGEN BONDS; POLYMERIZATION; POLYSACCHARIDES; PROTEINS;

ASSOCIATION REACTIONS;

ARABINOGALACTAN PROTEINS; MUCOPROTEIN; PECTIN; POLYPHENOL; POLYSACCHARIDE; PROANTHOCYANIDIN; RHAMNOGALACTURONAN; RHAMNOGALACTURONAN II; VEGETABLE PROTEIN;

ARTICLE; ASSOCIATION; CALORIMETRY; CHEMICAL PHENOMENA; CHEMISTRY; CONDENSED TANNINS; FRUIT; ITC; KINETICS; MALUS; PH; POLYMERIZATION; PROTEIN BINDING; SPECTROPHOTOMETRY; THERMODYNAMICS;

ASSOCIATION; CONDENSED TANNINS; ITC; POLYPHENOL; POLYSACCHARIDE; RHAMNOGALACTURONAN;

CALORIMETRY; FRUIT; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MALUS; MUCOPROTEINS; PECTINS; PLANT PROTEINS; POLYMERIZATION; PROANTHOCYANIDINS; PROTEIN BINDING; SPECTROPHOTOMETRY; THERMODYNAMICS;

EID: 84883883815     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.08.094     Document Type: Article

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