Journal of the Science of Food and Agriculture · 2005 · 43 citations · 23 references
AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringFood ProcessingFlavor EvaluationTannin ChemistryAstringency CompoundsAstringency From PhenolicsCocoa PolyphenolsFunctional Food DevelopmentPhenolic Contributions To AstringencyProtein - Polyphenol InteractionsProtein-binding PolyphenolsProtein-polyphenol Interactions
Abstract Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline‐rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenol–protein interaction in cocoa cake/liquor roasted at 120 °C for 45 min, with and without enrichment with polyphenol extract. Roasting decreased the capacity of polyphenols to interact with protein, causing a decrease in astringency. However, the polyphenol–protein interaction products after roasting could still be oxidized enzymatically and most probably would still give cocoa products beneficial effects as functional food. Copyright © 2005 Society of Chemical Industry
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The specificity of proanthocyanidin-protein interactions.
Ann Hagerman, L. G. Butler · Journal of Biological Chemistry · 1981 · 990 citations · Full text
Life Sciences, Botany, Plant Biology +16
Polyphenol/Peptide Binding and Precipitation
Adrian J. Charlton, Nicola J. Baxter, Mahera Khan et al. · Journal of Agricultural and Food Chemistry · 2002 · 695 citations