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Possible implications of many proline residues for the kinetics of protein unfolding and refolding

✍ Scribed by Thomas E. Creighton

Book ID: 118918040
Publisher: Elsevier Science
Year: 1978
Tongue: English
Weight: 446 KB
Volume: 125
Category: Article
ISSN: 0022-2836
DOI: 10.1016/0022-2836(78)90411-4

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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