Turbidity as a measure of salivary protein reactions with astringent substances
Turbidity as a measure of salivary protein reactions with astringent substances
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DOI：
10.1093/chemse/27.7.653
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发表时间：
2002-09-01
期刊：
影响因子：
3.5
通讯作者：
Lawless, HT
中科院分区：
文献类型：
--
作者：
Horne, J;Hayes, J;Lawless, HT
单宁与富含脯氨酸的蛋白质的结合被认为是涩味产生的第一步。在啤酒和果汁中，单宁-蛋白质复合物的形成导致众所周知的混浊或浑浊的效果。两个实验检查了当与单宁混合时人类唾液中浊度的发展，作为涩味感觉的潜在体外相关性。在第一项研究中，在过滤的人类唾液中测量了混浊度，该唾液与已知产生超阈值心理物理反应的一系列单宁酸浓度混合。第二项研究探讨了个体差异之间的关系，在阴霾发展和涩味等级的幅度。大多数的负相关性被发现，高水平的唾液蛋白保护口腔组织从单宁酸的干燥效果的概念相一致。
Binding of tannins to proline-rich proteins has been proposed as an initial step in the development of astringent sensations. In beer and fruit juices, formation of tannin-protein complexes leads to the well-known effect of haze development or turbidity. Two experiments examined the development of turbidity in human saliva when mixed with tannins as a potential in vitro correlate of astringent sensations. In the first study, haze was measured in filtered human saliva mixed with a range of tannic acid concentrations known to produce supra-threshold psychophysical responses. The second study examined relationships among individual differences in haze development and the magnitude of astringency ratings. Mostly negative correlations were found, consistent with the notion that high levels of salivary proteins protect oral tissues from the drying effects of tannic acid.