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Titre du document / Document title

Mechanisms of protein precipitation for two tannins, pentagalloyl glucose and epicatechin16 (4→8) catechin (procyanidin)

Auteur(s) / Author(s)

HAGERMAN A. E. (1) ; RICE M. E. (1) ; RITCHARD N. T. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056, ETATS-UNIS

Résumé / Abstract

The precipitates that form when purified pentagalloylglucose or a purified procyanidin [epicatechin16 (4→8) catechin; EC16-C] are mixed with bovine serum albumin were quantitatively analyzed. EC16-C is a more efficient protein precipitating agent than pentagalloylglucose on a molar or a mass basis. EC16-C precipitates protein independently of temperature and presence of organic solvent. Precipitation by pentagalloylglucose increases as temperature is increased and decreases when alcohols are present. When tannin is in excess, up to 40 mol of pentagalloylglucose is bound per mole of protein precipitated, but only 20 mol of EC16-C is bound per mole of protein precipitated. The data support different models of precipitation for the two types of tannin: pentagalloylglucose, which is very nonpolar, precipitates by forming a hydrophobic coat around the protein, whereas the much more polar EC16-C forms hydrogen-bonded cross-links between protein molecules.

Revue / Journal Title

Journal of agricultural and food chemistry    ISSN  0021-8561   CODEN JAFCAU 

Source / Source

1998, vol. 46, no7, pp. 2590-2595 (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

American Chemical Society, Washington, DC, ETATS-UNIS  (1953) (Revue)

Mots-clés anglais / English Keywords

Property structure relationship

;

Intermolecular interaction

;

Hydrophobic interaction

;

Food

;

Protein

;

Serum albumin

;

Chemical precipitation

;

Tannin

;

Plant origin

;

Comparative study

;

Hydrogen bond

;

Condensed tannin

;

Polyphenol

;

Phenols

;

Mots-clés français / French Keywords

Relation structure propriété

;

Interaction intermoléculaire

;

Interaction hydrophobe

;

Aliment

;

Protéine

;

Sérumalbumine

;

Précipitation chimique

;

Tanin

;

Origine végétale

;

Etude comparative

;

Liaison hydrogène

;

Tanin condensé

;

Polyphénol

;

Phénols

;

Mots-clés espagnols / Spanish Keywords

Relación estructura propiedad

;

Interacción intermolecular

;

Alimento

;

Proteína

;

Seroalbúmina

;

Precipitación química

;

Tanino

;

Origen vegetal

;

Estudio comparativo

;

Enlace hidrógeno

;

Polifenol

;

Fenoles

;

Localisation / Location

INIST-CNRS, Cote INIST : 7332, 35400007279988.0270

Nº notice refdoc (ud4) : 2334826



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