Astringency reduction in red wine by whey proteins

Food Chemistry

Volumn 199, Issue , 2016, Pages 547-555

  Jauregi, Paula ^a   Olatujoye, Jumoke B ^a   Cabezudo, Ignacio ^b   Frazier, Richard A ^a   Gordon, Michael H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

Author keywords

Astringency; Fluorescence; Gelatin; ITC; Tannins; Wine; Lactoglobulin

Indexed keywords

FLAVONOIDS; FLUORESCENCE; TANNINS; WINE;

ASTRINGENCY; BETA-LACTOGLOBULIN; CHEESE MANUFACTURING; DETERMINATION METHODS; GELATIN; ISOTHERMAL TITRATION CALORIMETRY; ITC; LACTOGLOBULIN;

PROTEINS;

ANTHOCYANIN; BETA LACTOGLOBULIN; CATECHIN; EPICATECHIN; GALLIC ACID; GELATIN; METHYLCELLULOSE; OVALBUMIN; PHENOL DERIVATIVE; POLYPHENOL; TANNIN; TANNIN DERIVATIVE; TRYPTOPHAN; ALLERGEN; ASTRINGENT AGENT; LACTOGLOBULIN; WHEY PROTEIN;

ALLERGENICITY; ARTICLE; ASTRINGENCY; CENTRIFUGATION; FILTRATION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE; ISOTHERMAL TITRATION CALORIMETRY; LIGHT SCATTERING; MICROFILTRATION; PARTICLE SIZE; PRECIPITATION; RED WINE; SENSORY EVALUATION; THERMOGRAPHY; TITRIMETRY; WHEY; ANALYSIS; CHEMISTRY; FOOD HANDLING; PROCEDURES; TASTE; WINE;

ALLERGENS; ASTRINGENTS; CATECHIN; FOOD HANDLING; GELATIN; LACTOGLOBULINS; OVALBUMIN; TANNINS; TASTE; WHEY; WHEY PROTEINS; WINE;

EID: 84950242616     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.052     Document Type: Article

References (25)

1. A. Bennick Interaction of plant polyphenols with salivary proteins Critical Reviews in Oral Biology & Medicine 13 2 2002 184 196
2. A.J. Charlton, N.J. Baxter, M.L. Khan, A.J.G. Moir, E. Haslam, A.P. Davies, and M.P. Williamson Polyphenol/peptide binding and precipitation Journal of Agricultural and Food Chemistry 50 6 2002 1593 1601
3. F. Cosme, J.M. Ricardo-da-Silva, and O. Laureano Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining American Journal of Enology and Viticulture 60 1 2009 74 81
4. M. Deckwart, C. Carstens, M. Webber-Witt, V. Schaefer, L. Eichhorn, and F. Schroeter A. Paschke-Kratzin Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment 31 11 2014 1805 1817
5. C. Dinnella, A. Recchia, G. Fia, M. Bertuccioli, and E. Monteleone Saliva characteristics and individual sensitivity to phenolic astringent stimuli Chemical Senses 34 4 2009 295 304
6. R.A. Frazier, A. Papadopoulou, and R.J. Green Isothermal titration calorimetry study of epicatechin binding to serum albumin Journal of Pharmaceutical and Biomedical Analysis 41 5 2006 1602 1605
7. R.F. Guerrero, P. Smith, and K.A. Bindon Application of insoluble fibers in the fining of wine phenolics Journal of Agricultural and Food Chemistry 61 18 2013 4424 4432
8. C.D. Kanakis, I. Hasni, P. Bourassa, P.A. Tarantilis, M.G. Polissiou, and H.-A. Tajmir-Riahi Milk beta-lactoglobulin complexes with tea polyphenols Food Chemistry 127 3 2011 1046 1055
9. N. Landrault, P. Poucheret, P. Ravel, F. Gasc, G. Cros, and P.L. Teissedre Antioxidant capacities and phenolics levels of French wines from different varieties and vintages Journal of Agricultural and Food Chemistry 49 7 2001 3341 3348
10. M.C. Llaudy, R. Canals, J.M. Canals, N. Rozes, L. Arola, and F. Zamora New method for evaluating astringency in red wine Journal of Agricultural and Food Chemistry 52 4 2004 742 746
11. J.M. McRae, R.J. Falconer, and J.A. Kennedy Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency Journal of Agricultural and Food Chemistry 58 23 2010 12510 12518
12. H. Mehansho, L.G. Butler, and D.M. Carlson Dietary tannins and salivary-rich proteins: Interactions, induction, and defense-mechanisms Annual Review of Nutrition 7 1987 423 440
13. M.D. Mercurio, and P.A. Smith Tannin quantification in red grapes and wine: Comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency Journal of Agricultural and Food Chemistry 56 14 2008 5528 5537
14. E. Middleton, C. Kandaswami, and T.C. Theoharides The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer Pharmacological Reviews 52 4 2000 673 751
15. A. Papadopoulou, R.J. Green, and R.A. Frazier Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study Journal of Agricultural and Food Chemistry 53 1 2005 158 163
16. S.V.E. Prigent, H. Gruppen, A. Visser, G.A. van Koningsveld, G.A.H. de Jong, and A.G.J. Voragen Effects of non-covalent interactions with 5-O-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins Journal of Agricultural and Food Chemistry 51 17 2003 5088 5095
17. J.M. Ricardo-Da-Silva, V. Cheynier, J.M. Souquet, M. Moutounet, J.C. Cabanis, and M. Bourzeix Interaction of grape seed procyanidins with various proteins in relation to wine fining Journal of the Science of Food and Agriculture 57 1 1991 111 125
18. P. Sarni-Manchado, V. Cheynier, and M. Moutounet Interactions of grape seed tannins with salivary proteins Journal of Agricultural and Food Chemistry 47 1 1999 42 47
19. K.J. Siebert, N.V. Troukhanova, and P.Y. Lynn Nature of polyphenol-protein interactions Journal of Agricultural and Food Chemistry 44 1 1996 80 85
20. S. Soares, N. Mateus, and V. De Freitas Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenching Journal of Agricultural and Food Chemistry 55 16 2007 6726 6735
21. C. Thoma, I. Krause, and U. Kulozik Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC International Dairy Journal 16 4 2006 285 293
22. M. von Staszewski, F.L. Jara, A.L.T.G. Ruiz, R.J. Jagus, J.E. Carvalho, and A.M.R. Pilosof Nanocomplex formation between beta-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity Journal of Functional Foods 4 4 2012 800 809
23. F.T. Welderufael, T. Gibson, and P. Jauregi Production of angiotensin converting enzyme inhibitory peptides from β-lactoglobulin and casein derived peptides: An integrative approach Biotechnology Progress 2012
24. J. Ye, F. Fan, X. Xu, and Y. Liang Interactions of black and green tea polyphenols with whole milk Food Research International 53 1 2013 449 455
25. Z. Yuksel, E. Avci, and Y.K. Erdem Characterization of binding interactions between green tea flavonoids and milk proteins Food Chemistry 121 2 2010 450 456