The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

Shengnan Wang; Zeqiang Ma; Pengtao Zhao; Guorong Du; Xiangyu Sun; Xiaoyu Wang

doi:10.1016/j.foodchem.2023.135927

The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

Food Chem. 2023 Aug 15:417:135927. doi: 10.1016/j.foodchem.2023.135927. Epub 2023 Mar 11.

Authors

Shengnan Wang¹, Zeqiang Ma², Pengtao Zhao³, Guorong Du⁴, Xiangyu Sun⁵, Xiaoyu Wang⁶

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China; College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
² Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
³ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Shaanxi 710119, China.
⁴ School of Biological and Environmental Engineering, Xi'an University, Shaanxi 710065, China.
⁵ College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: sunxiangyu@nwafu.edu.cn.
⁶ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Shaanxi 710119, China. Electronic address: wangxiaoyu@snnu.edu.cn.

PMID: 36933429
DOI: 10.1016/j.foodchem.2023.135927

Abstract

The potential contribution of Arabic gum to wine astringency was discussed in this study. Two universally used Arabic gum (concentration of 0.2-1.2 g/L) were investigated in model wine based on the polyphenol fractions (phenolic acids, monomeric/oligomeric, and polymeric procyanidin) and protein interaction system. Both physicochemical analyses and sensory evaluation revealed that the modulation of Arabic gum on astringency was affected by the structural properties and concentration of Arabic gum and polyphenolic fractions. Arabic gum at 0.2 g/L appeared as the optimal dose to reduce astringency compared to 0.6 and 1.2 g/L. It inhibited astringency induced by polymeric procyanidin more than that of oligomeric procyanidins and phenolic acids mainly by forming soluble ternary complexes with polyphenols and proteins, and preferentially binding proteins/polyphenols to decrease polyphenol-protein reactions. Arabic gum also inhibited the self-aggregation of polyphenols, exhibiting more binding sites when its higher molecular weight and more/longer branches, leading to competition with polyphenols for bind proteins.

Keywords: Arabic gum; Astringency; Model wine; Molecular interactions; Polyphenol fractions.

MeSH terms

Astringents / analysis
Gum Arabic
Hydroxybenzoates / analysis
Polyphenols* / analysis
Wine* / analysis

Substances

Polyphenols
Astringents
phenolic acid
Hydroxybenzoates
Gum Arabic