Ver ítem 

Mostrar el registro sencillo del ítem

Título
Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols
dc.contributor.authorRamos-Pineda, A.M.
dc.contributor.authorGarcía-Estévez, I.
dc.contributor.authorSoares, S.
dc.contributor.authorde Freitas, V.
dc.contributor.authorDueñas, M.
dc.contributor.authorEscribano Bailón, María Teresa 
dc.date.accessioned2025-01-16T14:32:35Z
dc.date.available2025-01-16T14:32:35Z
dc.date.issued2019
dc.identifier.issn0308-8146
dc.identifier.issn0308-8146
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10366/161882
dc.description.abstractIn 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.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSalivary proline-rich proteinses_ES
dc.subjectInteractiones_ES
dc.subjectFlavan-3-olses_ES
dc.subjectAstringencyes_ES
dc.subjectHPLC-DADes_ES
dc.subjectMALDI-TOFes_ES
dc.subjectDynamic-light-scatteringes_ES
dc.titleSynergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanolses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publishversionhttps://doi.org/10.1016/j.foodchem.2018.08.024es_ES
dc.identifier.doi10.1016/j.foodchem.2018.08.024
dc.relation.projectIDAGL2017-84793-C2-1-Res_ES
dc.relation.projectID0377_IBERPHENOL_6_Ees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleFood Chemistryes_ES
dc.volume.number272es_ES
dc.page.initial210es_ES
dc.page.final215es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


Ficheros en el ítem

Thumbnail
Nombre:
GIP_salivary_flavanol_2019.pdf
Tamaño:
916.2Kb
Formato:
PDF
Visualizar/Abrir

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional