Wang Shengnan, Ma Zeqiang, Zhao Pengtao, Du Guorong, Sun Xiangyu, Wang Xiaoyu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China; College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
Food Chem. 2023 Aug 15;417:135927. doi: 10.1016/j.foodchem.2023.135927. Epub 2023 Mar 11.
The potential contribution of Arabic gum to wine astringency was discussed in this study. Two universally used Arabic gum (concentration of 0.2-1.2 g/L) were investigated in model wine based on the polyphenol fractions (phenolic acids, monomeric/oligomeric, and polymeric procyanidin) and protein interaction system. Both physicochemical analyses and sensory evaluation revealed that the modulation of Arabic gum on astringency was affected by the structural properties and concentration of Arabic gum and polyphenolic fractions. Arabic gum at 0.2 g/L appeared as the optimal dose to reduce astringency compared to 0.6 and 1.2 g/L. It inhibited astringency induced by polymeric procyanidin more than that of oligomeric procyanidins and phenolic acids mainly by forming soluble ternary complexes with polyphenols and proteins, and preferentially binding proteins/polyphenols to decrease polyphenol-protein reactions. Arabic gum also inhibited the self-aggregation of polyphenols, exhibiting more binding sites when its higher molecular weight and more/longer branches, leading to competition with polyphenols for bind proteins.
本研究探讨了阿拉伯胶对葡萄酒涩味的潜在影响。基于多酚组分（酚酸、单体/低聚和聚合原花青素）和蛋白质相互作用体系，在模型葡萄酒中研究了两种普遍使用的阿拉伯胶（浓度为0.2 - 1.2 g/L）。理化分析和感官评价均表明，阿拉伯胶对涩味的调节受阿拉伯胶和多酚组分的结构特性及浓度影响。与0.6 g/L和1.2 g/L相比，0.2 g/L的阿拉伯胶似乎是降低涩味的最佳剂量。它抑制聚合原花青素诱导的涩味比低聚原花青素和酚酸更强，主要是通过与多酚和蛋白质形成可溶性三元复合物，并优先结合蛋白质/多酚以减少多酚 - 蛋白质反应。阿拉伯胶还抑制多酚的自聚集，当其分子量较高且分支更多/更长时表现出更多的结合位点，从而导致与多酚竞争结合蛋白质。
