Interaction of wine mannoproteins and arabinogalactans with anthocyanins

[Display omitted] •Mannoproteins (MP) and arabinogalactans (AG) interact with anthocyanins.•The interaction with anthocyanins is higher for AG than for MP.•Wine polymeric material (WPM) strongly interacts with polyphenolic compounds.•MP and AG explain a large proportion of WPM interaction with antho...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2018-03, Vol.243, p.1-10
Main Authors: Gonçalves, Fernando J., Fernandes, Pedro A.R., Wessel, Dulcineia F., Cardoso, Susana M., Rocha, Silvia M., Coimbra, Manuel A.
Format: Article
Language:English
Subjects:
Anthocyanins
Anthocyanins - chemistry
Bioaccessibility
Diffusion
Galactans - chemistry
Interactions
Membrane Glycoproteins - chemistry
Polyphenolics
Polysaccharides
Wine - analysis
Wine polymeric material
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Mannoproteins (MP) and arabinogalactans (AG) interact with anthocyanins.•The interaction with anthocyanins is higher for AG than for MP.•Wine polymeric material (WPM) strongly interacts with polyphenolic compounds.•MP and AG explain a large proportion of WPM interaction with anthocyanins. Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined. AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, showing their relevant contribution for WPM/anthocyanins interactions. The Ea for the diffusion of polyphenolic compounds in presence of WPM indicated the occurrence of interactions with relative weak to strong intensities (2.6–50.8kJ/mol). As not all polyphenolic compounds were able to be released from WPM, stronger interactions, possibly by covalent linkages, are involved, providing new insights on WPM/polyphenolic compounds relationships.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.09.097