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Interactions between Flavan-3-ols and Poly( l -proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

✍ Scribed by Poncet-Legrand, Céline; Gautier, Catherine; Cheynier, Véronique; Imberty, Anne


Book ID
120816894
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
232 KB
Volume
55
Category
Article
ISSN
0021-8561

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## Abstract Astringency is one of the major organoleptic properties of food and beverages that are made from plants, such as tea, chocolate, beer, or red wine. This sensation is thought to be due to interactions between tannins and salivary proline‐rich proteins, which are natively unfolded protein