Astringency - Salivary proteins
10 important questions on Astringency - Salivary proteins
Why is special about saliva (hint: proteins)?
- Low content of protein (3 g/L) compared to plasma (70 g/L)
- Unique protein composition: high affinity for polyphenols, those do not occur in body fluids
Why do salivary proteins have a high affinity for polyphenols?
Which 3 classes of salivary proteins are known for their affinity to tannins?
- Mucins (MUCs)
- Proline-rich proteins (PRPs)
- Histatins
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What are differences between mucins, proline-rich proteins and histatines?
- Mucins --> rich in proline
- Proline-rich proteins (PRPs) --> rich in proline
- Histatins --> rich in histidine
Which peptide is the most predominant protein in saliva?
How is the peptide IB-5 yielded?
How is IB-5 produced for model studies?
How is astringency induced?
How can gelatin reduce astringency?
- Gelatins are look-alikes of PRPs --> high proline content and a flexible structure
- Within the product (e.g. Wine) tannins are bound to gelatin (to prevent haze formation over time)
- Part of the tannins are already removed during wine manufacturing, so they no longer can contact salivary proteins
Are whey proteins suitable to reduce astringency?
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