Voir le document 

Afficher la notice abrégée

Título
Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile
dc.contributor.authorQuijada-Morín, Natalia
dc.contributor.authorCrespo-Expósito, Carlos
dc.contributor.authorRivas Gonzalo, Julián C.
dc.contributor.authorGarcía Estévez, Ignacio 
dc.contributor.authorEscribano Bailón, María Teresa 
dc.date.accessioned2020-02-26T08:41:53Z
dc.date.available2020-02-26T08:41:53Z
dc.date.issued2016
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10366/141143
dc.description.abstract[EN] The interaction between monomeric flavan-3-ols and salivary proteins has been studied using HPLC-DAD. A chromatographic method has been described and seven protein fractions were collected. The peptides and proteins present in each fraction have been identified using nLC-MS-MS analysis. The interaction between saliva and catechin, epicatechin and gallocatechin has been studied. These compounds interact in a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechin causes the decrease or increase of fractions while gallocatechin seems to cause an increase of two fractions. This variable behavior is explained, for the decrease in the chromatographic area, by the precipitation of salivary proteins and, for the increase of the area, by the formation of soluble complexes and/or for the formation of new peaks.es_ES
dc.language.isoenges_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSalivary proteines_ES
dc.subjectAstringencyes_ES
dc.subjectSoluble aggregateses_ES
dc.subjectHPLC-DADes_ES
dc.subjectFlavan-3-oles_ES
dc.titleEffect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profilees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttps://doi.org/10.1016/j.foodchem.2016.03.118
dc.subject.unesco2417.17 Nutrición Vegetales_ES
dc.identifier.doi10.1016/j.foodchem.2016.03.118
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleFood Chemistryes_ES
dc.volume.number207es_ES
dc.page.initial272es_ES
dc.page.final278es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


Fichier(s) constituant ce document

Thumbnail
Nom:
GIP_Quijada_Morin_2016_FoodChem.pdf
Taille:
710.9Ko
Format:
PDF
Voir/Ouvrir

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Excepté là où spécifié autrement, la license de ce document est décrite en tant que Attribution-NonCommercial-NoDerivatives 4.0 Internacional