Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin

Autor:	Álvaro Peña-Neira, Fernando Zamora-Marín, Elías Obreque-Slier, Remigio López-Solís
Rok vydání:	2010
Předmět:	chemistry.chemical_classification Hydrolysable tannin food.ingredient Chromatography Astringent Flavonoid Gelatin Industrial and Manufacturing Engineering chemistry.chemical_compound food chemistry Polyphenol Tannin Protein precipitation Cellulose Food Science
Zdroj:	International Journal of Food Science & Technology. 45:2629-2636
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2010.02437.x
Popis:	Summary Relative abilities of two commercial oenological tannins to interact with a single oenological gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency, whereas the interaction between tannins and gelatin was estimated by observing the ability of tannins both to interfere with gelatin diffusion on a cellulose membrane and to form tannin–gelatin precipitates. HPLC-DAD chromatography and spectroscopic analysis showed that one of the commercial tannins was a hydrolysable tannin, while the other one was a condensed. The majority of the sensory panelists recognised the hydrolysable tannin as far more astringent than the condensed. The more astringent oenological tannin was found to interfere markedly with gelatin diffusion on a cellulose membrane, but it failed to produce tannin–gelatin precipitation. The condensed oenological tannin both interfered with gelatin diffusion and was a powerful gelatin-precipitant. This study supports the hypothesis that astringency correlates better with tannin–gelatin interaction than tannin–gelatin precipitation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e180fb81be49804b75c1c2078326eb58 https://doi.org/10.1111/j.1365-2621.2010.02437.x Zobrazit plný text záznamu Plný text