EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY

Journal of Sensory Studies - Tập 13 Số 1 - Trang 29-43 - 1998
Σταματίνα Καλλιθράκα1, Johanna Bakker1, Michael N. Clifford2
1Institute of Food Research, Earley Gate, Whiteknights Road, Reading RG6 6BZ, UK
2University of Surrey School of Biological Science Guildford, Surrey GU2 5XH, UK

Tóm tắt

Proteins in saliva samples taken from twelve subjects immediately before and immediately after tasting astringent solutions were analyzed by high performance liquid chromatography. Although considerable variation in both the qualitative and quantitative protein pattern was observed among individuals, three peaks appeared to be common to the majority of the chromatograms. The tasting of the astringent solutions resulted in detectable changes in the protein profile of the saliva samples, observed in all the chromatograms examined, and attributed to the interactions of the saliva proteins with the astringent phenolic compounds. The appearance of a major peak at 8 min after the tasting of the astringent compounds common to most of the saliva chromatograms was attributed to the formation of soluble protein‐phenol complexes.

Từ khóa


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Thông tin
Thông tin xuất bản

Journal of Sensory Studies

Tập 13 Số 1

29-43

Thông tin tác giả