Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Kunming Institute for Food and Drug Control, Kunming 650032, China.
Food Res Int. 2024 Sep;192:114803. doi: 10.1016/j.foodres.2024.114803. Epub 2024 Jul 19.
Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71-57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free HO by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48-135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free HO molecules, respectively.
甘露聚糖蛋白一直被认为是有效的葡萄酒感官调节剂，然而，人们对其感官功能和理化特性之间关系的理解往往模棱两可，这导致其在酿酒中的应用不当。为了揭示甘露聚糖蛋白的理化特性在调节葡萄酒颜色和香气特性方面的可能作用，本研究制备了 3 种具有不同理化特性的水溶性甘露聚糖蛋白（MP1、MP2、MP3），并设计了加速红葡萄酒陈酿、矢车菊素形成实验和加速香气释放实验，以观察它们在感官调节功能方面的作用。结果表明，MP3 可以增强红葡萄酒的酚类/颜色稳定性，这可能是由于其低空间位阻潜力、高反应性以及高甘露聚糖/葡聚糖比（8.68）、丰富的疏水性/亲水性氨基酸（占总蛋白的 65.29%）和低/中分子量水平（30.71-57.77 kDa）带来的良好的醇水稳定性所致，这些特性保护了酚类化合物并促进了吡喃花青素的形成。甘露聚糖蛋白可以通过排斥或保留效应来调节香气化合物的挥发性，这取决于甘露聚糖蛋白应用的持续时间（首先观察到排斥效应可能是因为 MPs 对游离 HO 的显著吸附）和甘露聚糖蛋白的类型。MP1 和 MP2 分别倾向于保留和排斥香气化合物，这可能是由于它们的中/高分子量水平（60.48-135.39 kDa）赋予了丰富的相互作用位点，以及 MP1（总甘露聚糖的 97.71%多糖、总蛋白的 34.58%疏水性氨基酸）和 MP2（总甘露聚糖的 97.96%多糖、总蛋白的 28.36%疏水性氨基酸）中高比例的亲水性和疏水性成分，分别保证了与香气化合物和游离 HO 分子的较高相互作用频率。
