Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

Ramos-Pineda, A.M.; García-Estévez, I.; Soares, S.; de Freitas, V.; Dueñas, M.; Escribano Bailón, María Teresa

doi:10.1016/j.foodchem.2018.08.024

Título

Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

Autor(es)

Escribano Bailón, María Teresa

Palabras clave

Salivary proline-rich proteins

Interaction

Flavan-3-ols

Astringency

HPLC-DAD

MALDI-TOF

Dynamic-light-scattering

Fecha de publicación

2019

Editor

Elsevier

Resumen

In this study, we have evaluated by HPLC-DAD, DLS and MALDI-TOF a synergic effect of the coexistence of two salivary-PRP fractions (basic-PRPs and acidic PRPs) on the interaction with flavanols. Results obtained showed noticeable enhancement of the interaction between (epi)catechin and PRPs when both types of proteins are blended. Up to 30 soluble aggregates have been tentatively identified with molecular weight from 4680 to 35,851. (epi)Catechins seem to bind preferentially bPRPs than aPRPs, although the medium size aggregates flavanol-bPRPs formed could favour the interaction with aPRPs giving rise to soluble mixed aggregates.

URI

https://hdl.handle.net/10366/161882

ISSN

0308-8146

DOI

10.1016/j.foodchem.2018.08.024

Versión del editor

https://doi.org/10.1016/j.foodchem.2018.08.024

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