Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction |
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| Authors: | Angelita Gambuti Alessandra RinaldiRita Pessina Luigi Moio |
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| Affiliation: | Dipartimento di Scienze degli Alimenti, Università di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy |
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| Abstract: | SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Aglianico red grape skin and seed polyphenols with human salivary proteins in order to find a method able to assess their astringency. Analysis of the supernatant obtained after a tannin/human salivary protein binding assay and sensorial analysis showed that four proteins, lactoferrin, PRPbg1, PRPbg2 and α-amylase, were the proteins best able to distinguish tannin solutions characterised by different levels of astringency. |
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| Keywords: | Astringency SDS&ndash PAGE Tannin Salivary protein |
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