Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure

Le Bourvellec, Carine; Renard, Catherine,

Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure

2019

Le Bourvellec, Carine | Renard, Catherine,

The non-covalent interactions between tannins and macromolecules may impact on the physicochemical and nutritional properties of food. The outcome of the interactions and their impact on food properties appear to be dependent on the structure of both tannins, i.e. proanthocyanidins and hydrolizable tannins, and macromolecules. The aim of the present review is to provide an overview of latest advances in structural effects of tannins on their interactions with macromolecules with a focus on both proteins and polysaccharides.

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Mots clés AGROVOC

association catechin fiber molecular weight polysaccharide proanthocyanidin protein starch

Informations bibliographiques

D'autres materias

Gallotanin; Chemical and process engineering; Ellagitanin; Galloylation; Cell wall; Flexibility; [spi.gproc] engineering sciences [physics]; Conformation

Langue

anglais

Type

Couv

Source

Elsevier Science inc

Sur AGRIS depuis: 2021-03-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Institut national de la recherche agronomique

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

DOI https://hal.inrae.fr/hal-02789522

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AGRIS - Système international des sciences et technologies agricoles

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Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure

2019

Mots clés AGROVOC

Informations bibliographiques