Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can inter...

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Bibliographic Details
Main Authors: Bárbara Torres-Rochera, Elvira Manjón, María Teresa Escribano-Bailón, Ignacio García-Estévez
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
high-molecular-weight salivary proteins
phenolic compounds
ITC
astringency
copigmentation
Online Access:https://www.mdpi.com/2304-8158/12/19/3623

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