Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to Astringency

Astringent reception mechanism of tannins, which has not been fully elucidated, was studied using a lipid-coated quartz-crystal microbalance. We found that the adsorption of astringent tannins on the lipid membrane significantly increased in the presence of peptides, while NaCl, tartaric acid, quini...

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Bibliographic Details
Published in:Journal of food science 2002-11, Vol.67 (9), p.3489-3492
Main Authors: Kaneda, H, Watari, J, Takashio, M, Okahata, Y
Format: Article
Language:English
Subjects:
Adsorption
astringency
Biological and medical sciences
bovine serum albumin
Fermented food industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
glutamic acid
lipid membranes
Lipids
Membranes
Methods of analysis, processing and quality control, regulation, standards
Peptides
red wines
sensory evaluation
sodium chloride
tannins
tartaric acid
Wines and vinegars
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Summary:Astringent reception mechanism of tannins, which has not been fully elucidated, was studied using a lipid-coated quartz-crystal microbalance. We found that the adsorption of astringent tannins on the lipid membrane significantly increased in the presence of peptides, while NaCl, tartaric acid, quinine-sulfite, sucrose, and glutamic acid had no effect. The adsorption of tannin-peptide complexes showed a linear relationship with tannin concentration and had an optimum concentration of peptides. The adsorption of red wines on the lipid membrane in the presence of bovine serum albumin agreed with astringent intensity in sensory evaluation. It seems that adsorption of tannin-peptide complexes on the oral lipid membrane could be important to the astringent sensation.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb09610.x