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

  • Published:2019-03 Issue: Volume:275 Page:397-406
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Gombau J.,Nadal P.,Canela N.,Gómez-Alonso S.,García-Romero E.,Smith P.,Hermosín-Gutiérrez I.,Canals J.M.,Zamora F.

Funder

CICYT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of incident angle of light on sensitivity and detection limit for layers of antibody with surface plasmon resonance spectroscopy;Akimoto;Biosensors and Bioelectronics,2000

2. Mucin structure, aggregation, physiological functions and biomedical applications;Bansil;Current Opinion in Colloid & Interface Science,2006

3. NMR of human saliva protein/wine tannin complexes. Towards deciphering astringency with physico-chemical tools;Cala;Comptes Rendus Chimie,2010

4. Characterization, stoichiometry, and stability of salivary protein-tannin complexes by ESI-MS and ESI-MS/MS;Canon;Analytical and Bioanalylitical Chemistry,2009

5. The structures of tannins in grapes and wines and their interaction with proteins;Cheynier,1997
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