向光学舌头:基于FTIR光谱仪的坦宁-蛋白相互作用的流通传感
Andrea Edelmann1, Bernhard Lendl
1Institute of Chemical Technologies and Analytics, Getreidemarkt 9/164-AC, 1060 Vienna, Austria.
Journal of the American Chemical Society
|December 6, 2002
概括
这项研究揭示了 tannins 如何与蛋白质相互作用,从而引起收缩性. 一个使用红外光谱的自动化系统可以区分三类型,并检测红酒等饮料中的三类型的存在.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 红酒等饮料的关键味道 - - 苦味 - - 产生于富含proline的唾液蛋白和日之间的相互作用.
- 了解这些素-蛋白相互作用对于描述饮料质量和感官特征至关重要.
研究的目的:
- 为了研究多 (坦宁) 和富含proline的蛋白质 (凝) 之间的化学相互作用.
- 开发和使用一个自动流量注入系统与福里埃变换红外光谱 (FTIR) 分析这些相互作用.
- 区分各种色素类型,并评估它们与蛋白质的结合亲和力.
主要方法:
- 在FTIR流电池内使用了自动流量注入系统,在agarose珠上固定凝.
- 在静止的凝上注入各种色素和饮料样品,通过FTIR光谱学监测相互作用.
- 通过测量减速和光谱差异来表征胺-蛋白结合.
主要成果:
- 证明了各种色素 (来自葡萄,桶,酒配方) 对凝的亲和力有显著差异.
- 根据特有的FTIR光谱差异,成功地区分了凝结和可水解的化物.
- 通过检测红葡萄酒中强烈的胺-蛋白相互作用,但在白葡萄酒或非缩物质 (酒精,糖,酸) 中没有检测到该系统的选择性.
结论:
- 开发的自动FTIR流系统有效地监测了胺-蛋白相互作用,提供了关于性的见解.
- 该系统可以区分三类型,并量化它们与富含proline的蛋白质的结合亲和力.
- 这种方法为分析饮料成分和预测诸如的感觉性质提供了有价值的工具.
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