Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation

Food Chemistry

Volumn 160, Issue , 2014, Pages 16-21

  Harbertson, James F ^a   Kilmister, Rachel L ^b   Kelm, Mark A ^c   Downey, Mark O ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Department of Environment and Primary Industries Victoria ^*  (Australia)

^c Constellation Brands Inc Mission Bell Winery Research and Development ^*  (United States)

Author keywords

Astringency; Bovine serum albumin (BSA); Condensed tannin; Proanthocyanidin; Protein precipitation; Theobroma cacao

Indexed keywords

BODY FLUIDS; DIMERS; MAMMALS; MIXTURES; MONOMERS; POLYMERS; PROTEINS; SENSORY PERCEPTION; TANNINS;

ASTRINGENCY; BOVINE SERUM ALBUMINS; CONDENSED TANNINS; PROANTHOCYANIDINS; PROTEIN PRECIPITATION; THEOBROMA CACAO;

FLAVONOIDS;

BOVINE SERUM ALBUMIN; POLYMER; TANNIN; TANNIN DERIVATIVE;

ARTICLE; CACAO; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR SIZE; POLYMERIZATION; PRECIPITATION; CHEMISTRY;

CACAO; CHEMICAL PRECIPITATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; POLYMERS; SERUM ALBUMIN, BOVINE; TANNINS;

EID: 84898073250     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.026     Document Type: Article

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