Extraction and structural analysis of mannoproteins from different species of yeast: Bitter suppression and the potential mechanisms for wine
文献类型： 外文期刊
作者： Gao, Binghong 1 ; Li, Siqi 1 ; Lei, Xingmeng 1 ; Huang, Xiaochuan 2 ; Rao, Chuanyan 2 ; Li, Jiemin 2 ; Qin, Yi 1 ; Ye, Dongqing 2 ; Liu, Yanlin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling 712100, Peoples R China
2.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
关键词： Mannoproteins; Species differences; Structural analysis; Bitter suppression
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2024 年 279 卷
页码：
收录情况： SCI
摘要： To rich the research for mannoproteins (MPs) suppressive effect on the bitterness of wine, this study distinguished bitterness into initial bitterness and bitter aftertaste. By utilizing the thermal alkali extraction method, MPs were extracted from three different yeast species: Saccharomyces cerevisiae (CECA), Lachancea thermotolerans (A38), and Torulaspora delbrueckii (2082). Their basic structures, addition concentrations, and correlation with bitter suppression ability were characterized. CECA exhibited stronger initial bitterness suppression ability, may attributed to its more branches and lack of a triple-helix structure. 2082 showed greater bitter aftertaste suppression and might due to smaller particle aggregation, fewer branches, and triple-helix structure. Additionally, it was noteworthy that due to the unique structure of 2082, it may bound more monomer and oligomeric proanthocyanidins (MOPC) on MPs surface, reducing its initial bitterness suppression ability. Concerning concentration, the increase in polysaccharide chain polymerization hindered further interaction with MOPC, leading to a decrease in its initial bitterness suppression ability. Bitter aftertaste exhibited different behaviors. As the concentration of CECA increased, there was an increase in oral adhesion instead.
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