Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice

Autor: Melanie Millet, Mathieu Fanuel, Hélène Rogniaux, Pascal Poupard, Sophie Guilois-Dubois, Sylvain Guyot, Arnaud Poiraud
Přispěvatelé: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UMT Actia Nova2Cidre (Domaine de la motte), IFPC LE RHEU FRA, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), MAAF CasDAR, UNICID.
Rok vydání: 2020
Předmět:
Procyanidin oligomer
Hot Temperature
Haze
genetic structures
Degree of polymerization
Proteomics
Heat treatment
01 natural sciences
Polymerization
Analytical Chemistry
Pathogenesis
Aggregation
0404 agricultural biotechnology
Tandem Mass Spectrometry
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Visual assessment
Proanthocyanidins
Condensed tannins
[SDV.BBM]Life Sciences [q-bio]/Biochemistry
Molecular Biology
Chromatography
High Pressure Liquid
Plant Proteins
Chemistry
Protein
fungi
010401 analytical chemistry
Polyphenols
04 agricultural and veterinary sciences
General Medicine
040401 food science
eye diseases
0104 chemical sciences
Fruit and Vegetable Juices
Proanthocyanidin
Biochemistry
Polyphenol
Malus
sense organs
Ultracentrifuge
Peptides
Tannins
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2020, 309, pp.125636. ⟨10.1016/j.foodchem.2019.125636⟩
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.125636
Popis: International audience; Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (PRPs) from the haze of a commercial apple juice. Then, a study involving purified PRPs and polyphenols from apple juice was conducted in model solution to understand the mechanisms by which they are involved in haze formation.Visual assessment revealed that apple juice pathogenesis-related proteins are able to form haze alone when thermally denatured. These proteins were also able to interact with apple juice procyanidins to form complexes that can be precipitated using ultracentrifugation, even without prior heating. These interactions were greater when the degree of polymerization of tannins increased.
Databáze: OpenAIRE
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