A1 Refereed original research article in a scientific journal
Influence of the Hydrolyzable Tannin Structure on the Characteristics of Insoluble Hydrolyzable Tannin-Protein Complexes
Authors: Engström Marica T, Virtanen Valtteri, Salminen Juha-Pekka
Publisher: AMER CHEMICAL SOC
Publication year: 2022
Journal: Journal of Agricultural and Food Chemistry
Journal name in source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal acronym: J AGR FOOD CHEM
Number of pages: 13
ISSN: 0021-8561
DOI: https://doi.org/10.1021/acs.jafc.2c01765
Web address : https://doi.org/10.1021/acs.jafc.2c01765
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/176009964
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.
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