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oai:gredos.usal.es:10366/1689102026-01-17T01:02:03Zcom_10366_4182com_10366_4055com_10366_3946com_10366_3823col_10366_4183

Manjón Pérez, Elvira Recio-Torrado, Alberto Ramos Pineda, Alba María García Estévez, Ignacio Escribano Bailón, María Teresa 2026-01-16T10:33:39Z 2026-01-16T10:33:39Z 2021 Elvira Manjón, Alberto Recio-Torrado, Alba M. Ramos-Pineda, Ignacio García-Estévez, M. Teresa Escribano-Bailón, Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins, Food Research International, Volume 143, 2021, 110279, ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2021.110279. (https://www.sciencedirect.com/science/article/pii/S0963996921001782) 0963-9969 http://hdl.handle.net/10366/168910 10.1016/j.foodres.2021.110279 [EN]Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs) to wines. In this work, the main interactions responsible for the wine astringent sensation, namely, interactions between human salivary proteins and wine flavanols have been studied by Dynamic Light Scattering (DLS) and liquid chromatography coupled to DAD and MS detectors (HPLC–DAD–MS), in presence or absence of two MPs with different saccharide/protein ratio. The results indicate that there are differences on the substrate specificity for each mannoprotein and that its action mechanism could change not only depending on the mannoprotein composition but also on the flavanol structure. MPs with elevated carbohydrate content could act thought the stabilization of soluble aggregates with human salivary proteins and flavanols, mainly non-galloylated flavanol oligomers, whereas MPs with higher protein percentage mostly could precipitate flavanols (mainly non-galloylated ones with low degree of polymerization) which partially prevents the formation of insoluble flavanol–salivary protein aggregates. eng Elsevier Mannoprotein Astringency Dynamic Light Scattering DLS HPLC Soluble aggregates Interaction mechanism Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion https://doi.org/10.1016/j.foodres.2021.110279 AGL2017-84793- C2-1-R CLU- 2018-04 0377_IBERPHENOL_6_E info:eu-repo/semantics/openAccess Food Research International 143 110279