乙醛介导的黄烷醇聚合物与唾液PRPs相互作用对红葡萄酒涩感的影响及作用机制

Astringency is one of the most important sensory quality of the wine. Most of people hold view that the interaction of wine polypenols with salivary protein will cause astringency. Flavanols and their polymers are the most important astringent substances of wine, however, it was not clear that the interaction mechanism of these substances and salivary protein and that the correlation between these substances and astringency. The project intends to flavanol monomer and acetaldehyde-induced flavanol polymers for the study, to build the interaction model of the flavanols and saliva rich candied proteins (PRPs). The wine of different flavanols component simulated would be researched that impacts of the flavanols conformational changes on the flavanols/PRPs interactions. By simulating the oral experiment, using the interaction of flavanols/whole salivary protein to judge the different flavanols astringency; At the same time, evaluate astringency by using the different of simulating wine. Eventually, determine the dose-effect relationship of flavanols and astringency, and determine the correlation of flavanols / salivary protein interaction with astringency. This project aims to reveal the effects of flavanols on wine astringency and the mechanism of the interaction between flavanols and salivary protein, in order to lay the theoretical foundation for application that the interactions of the polyphenol and protein interactions in food sensory fields, to greatly promote the improvement of wine industry.

涩感是葡萄酒最重要的感官质量之一，广泛的观点认为葡萄酒多酚与唾液蛋白相互作用，进而引起涩感。黄烷醇及其聚合物是红葡萄酒中最重要的涩感物质，然而这些物质与唾液蛋白相互作用的机理及与感官涩感的相关性尚不清楚。本项目拟以黄烷醇单体及乙醛介导的黄烷醇聚合物为研究对象，构建黄烷醇与唾液富脯蛋白(PRPs)相互作用的模型，研究黄烷醇物质构象的变化对黄烷醇/PRPs相互作用的影响，确定乙醛介导的键桥反应对葡萄酒涩感的影响；通过模拟口腔试验，利用黄烷醇/唾液蛋白相互作用强度表征不同黄烷醇物质的涩性强度；同时，对不同模拟葡萄酒液进行涩感的感官评价，最终确定黄烷醇与涩感强度的构效、量效关系，黄烷醇/唾液蛋白相互作用与感官涩感的相关性。本项目旨在揭示黄烷醇对红葡萄酒涩感的影响及其与唾液蛋白相互作用的机理，为多酚与蛋白质相互作用在食品感官领域的应用奠定理论基础，对指导葡萄酒工艺的改进有重要推动作用。

涩感是葡萄酒重要的感官质量之一。葡萄酒多酚与唾液蛋白的相互作用，使得唾液的流动性降低，口腔的摩擦力增大，进而引起涩感。本研究通过对葡萄酒中酚类物质的研究，以黄烷醇单体及乙醛介导的黄烷醇聚合物为研究对象，构建了黄烷醇与唾液蛋白相互作用的模型，研究黄烷醇物质构象的变化对黄烷醇/蛋白质相互作用的影响，确定乙醛介导的键桥反应对葡萄酒涩感的影响；通过模拟口腔试验，利用黄烷醇/唾液蛋白相互作用强度表征不同黄烷醇物质的涩性强度；同时，对不同模拟葡萄酒液进行涩感的感官评价，最终确定黄烷醇与涩感强度的构效、量效关系，黄烷醇/唾液蛋白相互作用与感官涩感的相关性。建立了一种可视化的非感官涩感评价方法。研究结果显示：葡萄酒中不同黄烷醇物质间存在显著差异，黄烷醇聚合体对涩感的影响大于单体与寡聚体。乙醛将诱导黄烷醇单体的键合，改变黄烷醇多聚体与蛋白质的结合。葡萄酒的涩感与葡萄酒中多聚体呈正相关性，黄烷醇单体与寡聚体含量及影响相当。除感官评价葡萄酒涩感外，构建多酚/蛋白反应体系，荧光猝灭测定、SPI指数及可视化研究可作为涩感评价的补充方法。本研究成果为多酚与蛋白相互作用在食品感官领域的应用奠定试验和理论基础，同时对葡萄酒质量的评价以及葡萄酒生产工艺的改进具有现实的指导意义。