Charge related astringency of chitosans

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 174-178

  Luck, Paige ^a   Vårum, Kjell M ^b   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Astringency; Chitosan; Mucins; Proline rich proteins; Saliva

Indexed keywords

ACETYLATION; BODY FLUIDS; CHARGE DENSITY; MULTILAYERS; PROTEINS;

ASTRINGENCY; DEGREE OF ACETYLATION; EDIBLE COATING; FOOD APPLICATIONS; MUCIN; ONE-FACTOR; POSITIVE CHARGE DENSITY; PROLINE-RICH PROTEINS; SALIVA; SUGAR UNITS;

CHITOSAN;

EID: 84924240333     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.024     Document Type: Article

References (44)

1. Agulló E., Rodriguez M.S., Ramos V., Albertengo L. Present and future role of chitin and chitosan in food. Macromolecular Biosciences 2003, 3:521-530.
2. Bajec M.R., Pickering G.J. Astringency: mechanisms and perception. Critical Reviews in Food Science and Nutrition 2008, 48:858-875.
3. Bate-Smith E.C. Astringency in foods. Food 1954, 23:124-127.
4. Beeley J.A., Sweeney D., Lindsay J.C.B., Buchanan M.L., Sarna L., Khoo K.S. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of human parotid salivary proteins. Electrophoresis 1991, 12:1032-1041.
5. Brannan G.P., Setser C.S., Kemp K.E. Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions. Journal of Sensory Studies 2001, 16:261-275.
6. Carpenter G.H. Do transient receptor protein (TRP) channels play a role in oral astringency?. Journal of Texture Studies 2013, 44:334-337.
7. Charlton A.J., Baxter N.J., Khan M.L., Moir A.J.G., Haslam E., Davies A.P., et al. Polyphenol/peptide binding and precipitation. Journal of Agricultural and Food Chemistry 2002, 50:1593-1601.
8. Colonna A.E., Adams D.O., Noble A.C. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines. Australian Journal of Grape Wine Research 2004, 10:26-31.
9. da Conceicao Neta E.R., Johanningsmeier S.D., Drake M.A., McFeeters R.F. Achemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Journal of Food Science 2007, 72:S352-S359.
10. Dedinaite A., Lundin M., Macakova L., Auletta T. Mucin-chitosan complexes at the solid-liquid interface: multilayer formation and stability in surfactant solutions. Langmuir 2005, 21:9502-9509.
11. Einbu A., Vårum K.M. Characterization of chitin and its hydrolysis to GlcNAc and GlcN. Biomacromolecules 2008, 9:1870-1875.
12. Gibbins H.L., Carpenter G.H. Alternative mechanisms of astringency - what is the role of saliva?. Journal of Texture Studies 2013, 44:364-375.
13. Han C., Lederer C., McDaniel M., Zhao Y. Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings. Journal of Food Science 2005, 70:S172-S178.
14. Jöbstl E., O'Connell J., Fairclough J.P.A., Williamson M.P. Molecular model for astringency produced by polyphenol/protein interactions. Biomolecules 2004, 5:942-949.
15. Kelly M., Vardhanabhuti B., Luck P., Drake M.A., Osbourne J., Foegeding E.A. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. Journal of Dairy Science 2010, 93:1900-1909.
16. Lawless H., Horne J., Giasi P. Astringency of organic acids is related to pH. Chemical Senses 1996, 21(4):397-403.
17. Lee C.A., Ismail B., Vickers Z.M. The role of salivary proteins in the mechanism of astringency. Journal of Food Science 2012, 77:C381-C387.
18. Meilgaard M.C., Civille G.V., Carr B.T. Descriptive analysis techniques 1998, 180. CRC Press, Boca Raton, FL.
19. Nayak A., Carpenter G.H. Aphysiological model of tea-induced astringency. Physiology & Behavior 2008, 95:290-294.
20. No H., Meyers S., Prinyawiwatkul W., Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of Food Science 2007, 72:R87-R100.
21. Quintana M., Palicki O., Lucchi G., Ducoroy P., Chambon C., Salles C., et al. Inter-individual variability of protein patterns in saliva of healthy adults. Journal of Proteomics 2009, 72:822-830.
22. Rhoades J., Roller S. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Applied and Environmental Microbiology 2000, 66:80-86.
23. Roberts G.A.P. Chitin chemistry 1992, Macmillan, London. 1st ed.
24. Rodríguez M.S., Albertengo L.A., Vitale I., Agullo E. Relationship between astringency and chitosan-saliva solutions turbidity at different pH. Journal of Food Science 2003, 68:665-667.
25. Ross C.F., Hinken C., Weller K. Efficacy of palate cleaners for reduction of astringency carryover during repeated ingestions of red wine. Journal of Sensory Science 2007, 22:293-312.
26. Sano H., Egashira T., Kinekawa Y., Kitabatake N. Astringency of bovine milk whey protein. Journal of Dairy Science 2005, 88:2312-2317.
27. Schipper N.G.M., Vårum K.M., Artursson P. Chitosan as absorption enhancer for poorly absorbable drugs. 1. Influence of molecular weight and degree of acetylation on drug transport across human intestinal epithelial (CaCo-2) cells. Pharmaceutical Research 1996, 13:1686-1692.
28. Schlich P. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Quality and Preference 1993, 4:223-235.
29. Schöbel N., Radtke D., Kyerem J., Wollmann N., Cichy A., Obst K., et al. Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. Chemical Senses 2014, 39:471-487.
30. Scollary G.R., Pásti G., Kállay M., Blackman J., Clark A.C. Astringency response of red wines: potential role of molecular assembly. Trends in Food Science & Technology 2012, 27:25-36.
31. Seo M.H., Chang Y.H., Lee S., Kwak H.S. The physiochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano-chitosan during storage. International Journal of Dairy Technology 2011, 64:57-63.
32. Seo M.H., Lee S.Y., Chang Y.H., Kwak H.S. Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage. Journal of Dairy Science 2009, 92:5907-5916.
33. Shahidi F., Arachchi J.K., Jeon Y.S. Food applications of chitin and chitosans. Trends in Food Science & Technology 1999, 10:37-51.
34. Smith A.K., Noble A.C. Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid. Food Quality and Preference 1998, 9:139-144.
35. Sollmann T. Astringency and protein-precipitation by masked tannin compounds. Journal of Pharmacology and Experimental Therapeutics 1921, 17:63-104.
36. Strand S.P., Tømmeraas K., Vårum K.M., Østgaard K. Electrophoretic light scattering studies of chitosans with different degrees of N-acetylation. Biomacromolecules 2001, 2:1310-1314.
37. Strand S.P., Vandvik M.S., Vårum K.M., Østgaard K. Screening of chitosans and conditions for bacterial flocculation. Biomacromolecules 2001, 2:126-133.
38. Sudarshan N.R., Hoover D.G., Knorr D. Antibacterial action of chitosan. Food Biotechnology 1992, 6:257-272.
39. Vardhanabhuti B., Kelly M.A., Luck P.J., Drake M.A., Foegeding E.A. Roles of charge interactions on astringency of whey proteins at low pH. Journal of Dairy Science 2010, 93:1890-1899.
40. Vårum K.M., Anthonsen M.W., Grasdalen H., Smidsrød O. Determination of the degree of N-acetylation and the distribution of acetyl groups in partially N-deacetylated chitins (chitosans) by high-field n.m.r.-spectroscopy. Carbohydrate Research 1991, 211:17-23.
41. Vårum K.M., Ottoy M.H., Smidsrod O. Water-solubility of partially N-acetylated chitosans as a function of pH: effect of chemical composition and depolymerisation. Carbohydrate Polymers 1994, 25:65-70.
42. Vårum K.M., Smidsrød O. Structure-property relationship in chitosans. Polysaccharides: Structural diversity and functional versatility 2005, 625-642. Marcel Dekker, New York. S. Dumitriu (Ed.).
43. Weiner M. An overview of the regulatory status and of the safety of chitin and chitosan as food and pharmaceutical ingredients. Advances in chitin and chitosan 1992, 663-672. Elsevier Applied Science, London and New York. C. Brine, P. Sandford, J. Zikakis (Eds.).
44. Ye A., Streicher C., Singh H. Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages. Journal of Dairy Science 2011, 94:5842-5850.