Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters

• Published in: Biochimica et biophysica acta Vol. 1672; no. 3; pp. 192 - 202
• Main Authors: Le Bourvellec, C, Guyot, S, Renard, C.M.G.C
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 11.06.2004; Elsevier
• Subjects: Adsorption; Apple; Biflavonoids; Catechin - chemistry; Catechin - metabolism; Cell Wall - chemistry; Cell Wall - metabolism; Chemical and Process Engineering; Cider; Engineering Sciences; Ethanol - chemistry; Flavonoids - chemistry; Flavonoids - metabolism; Food engineering; Grape; Hydrogen Bonding; Hydrogen-Ion Concentration; Hydrophobic and Hydrophilic Interactions; Life Sciences; Malus - chemistry; Malus - cytology; Malus - metabolism; Osmolar Concentration; Phenols - chemistry; Phenols - metabolism; Polyphenols; Polysaccharide; Proanthocyanidins; Pyrus - chemistry; Pyrus - metabolism; Seeds - chemistry; Seeds - metabolism; Tannin; Temperature; Vitis - chemistry; Vitis - metabolism; Cider; gall; Mw; AIS; DP; PPO; Apple; Tannin; Adsorption; OD; Grape; CWM; Polysaccharide; CIDER; APPLE; ADSORPTION; GRAPE; TANNIN; POLYSACCHARIDE
• ISSN: 0304-4165; 0006-3002; 1872-8006
• DOI: 10.1016/j.bbagen.2004.04.001

The adsorption of procyanidins on cell wall material were quantified by bringing into contact a solution of procyanidins and a suspension of cell wall material. The influence of structural features such as degree of polymerisation (DP) and percentage of galloylation (% gall), and of physico-chemical parameters such as pH, ionic strength, temperature and presence of ethanol were investigated. The amount of procyanidins bound to the cell wall increased with the DP, the % gall, and the proportion of (+)-catechin, the last indicating an effect of the stereochemistry of the flavan-3-ols. Complex formation between procyanidins and cell wall material was not affected by pH in the range 2.2–7 but it was decreased by urea, dioxane and ethanol. Adsorption increased with increasing ionic strength and decreased with increasing temperature. This indicated that the bonds which governed the interaction between procyanidins and cell wall material were weak energy bonds of the type hydrogen bond and hydrophobic interaction.