Influence of the Hydrolyzable Tannin Structure on the Characteristics of Insoluble Hydrolyzable Tannin-Protein Complexes.
bovine serum albumin
complex composition
cooperative binding
hydrolyzable tannin
insoluble complex
protein precipitation
stoichiometry
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
19 Oct 2022
19 Oct 2022
Historique:
pubmed:
17
6
2022
medline:
21
10
2022
entrez:
16
6
2022
Statut:
ppublish
Résumé
Precipitation of bovine serum albumin (BSA) by 21 hydrolyzable tannins (HTs) and the characteristics of the insoluble complexes were studied stoichiometrically by ultra-performance liquid chromatography. With regard to HT monomers, the protein precipitation and the characteristic of the formed precipitates were unique for each studied HT and depended upon the functional groups present in the structures. The monomeric units comprising the oligomers formed the functional units important for the protein precipitation capacity, and small structural differences among the monomer units were less important than the overall oligomer size and flexibility. In addition, the greater tendency of certain HTs to form insoluble complexes when mixed with BSA was partially linked to the higher self-association and consequent stronger cooperative binding of these HTs with BSA.
Identifiants
pubmed: 35708502
doi: 10.1021/acs.jafc.2c01765
pmc: PMC9585579
doi:
Substances chimiques
Hydrolyzable Tannins
0
Serum Albumin, Bovine
27432CM55Q
Tannins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
13036-13048Références
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