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Interaction of grape seed procyanidins with various proteins in relation to wine fining
Abstract
Interactions of grape (Vitis vinifera L) seed procyanidin dimers and trimers, galloylated or not, with various proteins (poly‐L‐prolines, gelatins, casein, dried blood and grape arabinogalactan‐protein) were studied in wine‐like model solutions. Except for casein, protein‐procyanidin complexes were produced within the first 8 h of contact. All poly‐L‐prolines presented very high affinity towards grape seed procyanidins. In general, the extent of pro‐cyanidin‐protein interaction increased with the degree of procyanidin polymerisation and the rate of galloylation, and also with protein concentration. When various protein fining treatments were applied to a young red wine, dimeric and trimeric procyanidin levels were not affected, although total phenolic levels were reduced.
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Citations
Cited by
Dietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658
Santos-Buelga, C., & Scalbert, A. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1094::aid-jsfa569>3.0.co;2-1 · Cited by 1,258
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Polyphenols in foods are more complex than often thought
Cheynier, V. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.223s · Cited by 745
Self-citationPolyphenols: food sources, properties and applications – a review
El Gharras, H. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02077.x · Cited by 559
Metadata
- Authors
- Ricardo‐da‐Silva, J. M., Cheynier, V., Souquet, J., Moutounet, M., Cabanis, J., & Bourzeix, M.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1991-01
- Volume
- 57
- Issue
- 1
- Pages
- 111-125
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1967563445
- Cited by
- 191
- References
- 0
- FWCI
- 0.77
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ricardo‐da‐Silva, J. M., Cheynier, V., Souquet, J., Moutounet, M., Cabanis, J., & Bourzeix, M. (1991). Interaction of grape seed procyanidins with various proteins in relation to wine fining. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.2740570113
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