多酚、涩味和富含脯氨酸的蛋白质。
Polyphenols, astringency and proline-rich proteins.
作者信息
Luck G, Liao H, Murray N J, Grimmer H R, Warminski E E, Williamson M P, Lilley T H, Haslam E
机构信息
Department of Chemistry, University of Sheffield, U.K.
出版信息
Phytochemistry. 1994 Sep;37(2):357-71. doi: 10.1016/0031-9422(94)85061-5.
Recent, NMR and precipitation, studies of molecular recognition of proline-rich proteins and peptides by plant polyphenols are described and rationalized. The action of polysaccharides and caseins in the moderation of the astringent response, which is engendered by polyphenols present in foodstuffs and beverages, is described. The possible influence of plant cell wall glycoproteins on the process of lignification is discussed in the light of the observed affinity of phenolic substrates for prolyl residues in protein structures.
本文描述并阐释了近期关于植物多酚对富含脯氨酸的蛋白质和肽进行分子识别的核磁共振（NMR）及沉淀研究。文中还介绍了多糖和酪蛋白在调节由食品和饮料中的多酚引发的涩味反应中的作用。鉴于观察到酚类底物对蛋白质结构中脯氨酰残基的亲和力，本文讨论了植物细胞壁糖蛋白对木质化过程可能产生的影响。
Zotero 插件