SPR based studies for pentagalloyl glucose binding to alpha-amylase

• Type: Article in International Conference Proceedings Book
• Date: 2012

Authors

Guerreiro, JRL (Author) Other; Victor de Freitas (Author) FCUP; Sutherland, DS (Author) Other; Sales, MGF (Author) Other

Conference proceedings International

Title: 26TH EUROPEAN CONFERENCE ON SOLID-STATE TRANSDUCERS, EUROSENSOR 2012

Pages: 498-501

26th European Conference on Solid-State Transducers (Eurosensors)

Krakow, POLAND, SEP 09-12, 2012

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-002-EET

DOI: 10.1016/j.proeng.2012.09.193

Abstract (EN): Astringency is an organoleptic property resulting mostly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers but being typically measured by sensorial panels it turns out subjective and expensive. The main goal of the present work is to develop a sensory system to estimate astringency relying on protein/polyphenol interactions. For this purpose, a model protein was immobilized on a sensory gold surface and its subsequent interaction with polyphenols was measured by Surface Plasma Resonance (SPR). alpha-amylase and pentagalloyl glucose (PGG) were selected as model protein and polyphenol, respectively. To ensure specific binding between these, various surface chemistries were tested. Carboxylic terminated thiol decreased the binding ability of PGG and allowed covalent attachment of alpha-amylase to the surface. The pH 5 was the optimal condition for alpha-amylase immobilization on the surface. Further studies focus on Localized SPR sensor and application to wine samples, providing objectivity when compared to a trained panel. (C) 2012 Elsevier Ltd....Selection and/or peer-review under responsibility of the Symposium Cracoviense Sp. z.o.o.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4