The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions.
作者： Elsa Brandão , Ana Fernandes , Carlos Guerreiro , Manuel A. Coimbra , Nuno Mateus
DOI: 10.1016/J.CARBPOL.2020.116044
关键词: Pectin 、 Hydrophobic effect 、 Proanthocyanidin 、 Galactose 、 Food science 、 Polymerization 、 Arabinose 、 Chemistry 、 Polysaccharide 、 Chelation
摘要: In this study, water and chelator-soluble pectic polysaccharide fractions were obtained from white grape skins, aiming to study their impact on the interaction between low polymerized seed procyanidins salivary proteins. Water composed by uronic acids neutral sugars, mainly arabinose galactose, with fraction showing a higher amount of branched polysaccharides. Both able mitigate protein-procyanidin interactions, competition mechanism, resulting in decrease precipitated protein. was most effective inhibiting protein precipitation, especially for acidic proline-rich proteins, due affinity interact (KA = 22222 M-1 KA 365 chelator polysaccharides, respectively). The polysaccharides showed be governed hydrophobic effect.
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