Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols

• Published in: Food chemistry Vol. 430; p. 137044
• Main Authors: Oyón-Ardoiz, María, Manjón, Elvira, Escribano-Bailón, María Teresa, García-Estévez, Ignacio
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2024
• Subjects: Astringency; Flavanols; Mannoproteins; Non-Saccharomyces yeast; Torulaspora delbrueckii; Wine; Wine; Torulaspora delbrueckii; Non-Saccharomyces yeast; Astringency; Mannoproteins; Flavanols
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137044

[Display omitted] •Three MP extracts from Torulaspora delbrueckii were obtained and characterized.•The MP extracts precipitated grape seed flavanols to a different extent.•The degree of precipitation was not related to the strength of MP-flavanol interaction.•Flavanol precipitation seemed to be influenced by the type of intermolecular forces.•The intermolecular forces seemed to depend on MP composition. In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.