Wine polysaccharides influence tannin-protein interactions
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- 作者：Aude A. Watrelota ; b ; awatrelot@ucdavis.edu" class="auth_mail" title="E-mail the corresponding author ; watrelotaude@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Delia L. Schulza ; James A. Kennedyb ; c
- 关键词：Red wine ; Bovine serum albumin ; Rhamnogalacturonan II ; Protein precipitation ; Tannin activity
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：571-579
- 全文大小：1701 K
文摘
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Extraction of tannins and polysaccharides from ten red wines.
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Tannin activity determined by high performance liquid chromatography.
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No change of tannin activity after the addition of polysaccharides to tannins.
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Tannin:polysaccharide ratio (1:2) increased the concentration of tannin precipitable.
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Rhamnogalacturonans II improved the tannin-protein precipitation.