The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and...

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Bibliographic Details
Main Authors: Mattia Di Gaspero, Paolo Ruzza, Rohanah Hussain, Claudia Honisch, Barbara Biondi, Giuliano Siligardi, Matteo Marangon, Andrea Curioni, Simone Vincenzi
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Molecules
Subjects:
polyphenols
VVTL1
Synchrotron Radiation Circular Dichroism (SRCD)
protein interaction
protein structure
wine
Online Access:https://www.mdpi.com/1420-3049/25/7/1646

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https://www.mdpi.com/1420-3049/25/7/1646

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