The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
Abstract
The haze-forming activity of a polypeptide depends greatly on its proline content. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxy groups on an aromatic ring. The protein/polyphenol ratio has a strong influence on the amount of haze formed; the largest amount occurs when the numbers of polyphenol binding ends and protein binding sites are nearly equal. This has important consequences for turbidimetric methods used to measure haze-active proteins and polyphenols in beverages. The ratio also influences the effectiveness of a number of stabilization procedures.
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Cites
Spanos, G. A., & Wrolstad, R. E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a002 · Cited by 360
Cited by
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
Polyphenolics in Grape Seeds—Biochemistry and Functionality
Shi, J., Yu, J., Pohorly, J. E., & Kakuda, Y. (2003) · Journal of Medicinal Food · doi:10.1089/109662003772519831 · Cited by 817
Sweet and Sour Cherry Phenolics and Their Protective Effects on Neuronal Cells
Kim, D.-O., Heo, H. J., Kim, Y. J., Yang, H. S., & Lee, C. Y. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0518599 · Cited by 377
Molecular Model for Astringency Produced by Polyphenol/Protein Interactions
Jöbstl, E., O'Connell, J., Fairclough, J. P. A., & Williamson, M. P. (2004) · Biomacromolecules · doi:10.1021/bm0345110 · Cited by 365
Modification of collagen with a natural cross-linker, procyanidin
He, L., Mu, C., Shi, J., Zhang, Q., Shi, B., & Lin, W. (2011) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2010.12.012 · Cited by 353
Metadata
- Authors
- Siebert, K. J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-01-05
- Volume
- 47
- Issue
- 2
- Pages
- 353-362
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1985313491
- Cited by
- 357
- References
- 1
- FWCI
- 19.64
- Type
- journal article
- Language
- en
- Open access
- closed
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- Siebert, K. J. (1999). Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf980703o
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
