Nothing Special   »   [go: up one dir, main page]

Gombau et al., 2019 - Google Patents

Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

Gombau et al., 2019

Document ID
2988381758017180044
Author
Gombau J
Nadal P
Canela N
Gómez-Alonso S
García-Romero E
Smith P
Hermosín-Gutiérrez I
Canals J
Zamora F
Publication year
Publication venue
Food Chemistry

External Links

Snippet

The interaction between stomach porcine mucin and 3 oenological tannins (extract of ellagitannins from oak, extract of gallotannins from gall nuts and extract of proanthocyanidins from grape seeds) was measured by Surface Plasmon Resonance …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/48Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/68Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving proteins, peptides or amino acids
    • G01N33/6893Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving proteins, peptides or amino acids related to diseases not provided for elsewhere
    • G01N33/6896Neurological disorders, e.g. Alzheimer's disease
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/48Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/53Immunoassay; Biospecific binding assay
    • G01N33/543Immunoassay; Biospecific binding assay with an insoluble carrier for immobilising immunochemicals
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/48Investigating or analysing materials by specific methods not covered by the preceding groups biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/5005Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/02Investigating or analysing materials by specific methods not covered by the preceding groups food
    • G01N33/14Investigating or analysing materials by specific methods not covered by the preceding groups food beverages
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible or ultra-violet light
    • G01N21/17Systems in which incident light is modified in accordance with the properties of the material investigated
    • GPHYSICS
    • G01MEASURING; TESTING
    • G01NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/435Assays involving biological materials from specific organisms or of a specific nature from animals; from humans

Similar Documents

Publication Publication Date Title
Gombau et al. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
García-Estévez et al. Interactions between wine phenolic compounds and human saliva in astringency perception
Brandão et al. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
Felz et al. Chemical characterization methods for the analysis of structural extracellular polymeric substances (EPS)
Soares et al. Reactivity of human salivary proteins families toward food polyphenols
Mercurio et al. Tannin quantification in red grapes and wine: Comparison of polysaccharide-and protein-based tannin precipitation techniques and their ability to model wine astringency
Hufnagel et al. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
Scollary et al. Astringency response of red wines: Potential role of molecular assembly
Sun et al. Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency
JP4659407B2 (en) Analytical method for oligomeric proanthocyanidins (OPC)
Kielhorn et al. Oral sensations associated with the flavan-3-ols (+)-catechin and (−)-epicatechin
Grembecka et al. Simultaneous determination of aspartame, acesulfame-K, saccharin, citric acid and sodium benzoate in various food products using HPLC–CAD–UV/DAD
Rudnitskaya et al. Instrumental measurement of bitter taste in red wine using an electronic tongue
Vrhovsek et al. Analysis of red wine phenolics: comparison of HPLC and spectrophotometric methods
Gonzalo-Diago et al. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition
Manjon et al. Cell wall mannoproteins from yeast affect salivary protein–flavanol interactions through different molecular mechanisms
Verardo et al. Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography–fluorescence detection–mass spectrometry and near-infrared methodologies
Pérez-Burillo et al. Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods
Guo et al. Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH
Soares et al. Interaction between red wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes
Wan et al. Rapid determination of neomycin in biological samples using fluorescent sensor based on quantum dots with doubly selective binding sites
Wang et al. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system
Ordóñez et al. A critical evaluation of the use of gas chromatography-and high performance liquid chromatography-mass spectrometry techniques for the analysis of microbial metabolites in human urine after consumption of orange juice
Soares et al. Development of a new cell-based oral model to study the interaction of oral constituents with food polyphenols
Obreque‐Slier et al. Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: Experience with two oenological tannins and a gelatin