Polyphenol/peptide binding and precipitation
AJ Charlton, NJ Baxter, ML Khan… - Journal of agricultural …, 2002 - ACS Publications
Polyphenols are largely responsible for the astringency and “mouthfeel” of tea and wine by
their interactions with basic salivary proline-rich proteins. Astringency arises from
precipitation of polyphenol/peptide complexes, which is an important protective mechanism
their interactions with basic salivary proline-rich proteins. Astringency arises from
precipitation of polyphenol/peptide complexes, which is an important protective mechanism
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