Tannin—Protein Interactions
1992; American Chemical Society; Linguagem: Inglês
10.1021/bk-1992-0506.ch019
ISSN1947-5918
Autores Tópico(s)Plant biochemistry and biosynthesis
ResumoOver the last 20 years, information about the diverse compounds classified as "tannins" has rapidly accumulated. Structural studies have revealed that "tannins" belong to one of three groups of compounds: proanthocyanidins, gallotannins or ellagitannins. Each of the three types of tannin interacts strongly with protein, and a variety of approaches have been used to probe this characteristic reaction. The interaction is influenced by characteristics of the protein (including size, amino acid composition, pI, and extent of posttranslational modification), characteristics of the tannin (size, structure, heterogeneity of the preparation), and conditions of the reaction (pH, temperature, solvent composition, time). Under some conditions an insoluble complex is formed, but soluble complexes may also form. Both soluble and insoluble complexes are stabilized by reversible, noncovalent bonds between tannin and protein.
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