SPR based studies for pentagalloyl glucose binding to alpha-amylase

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2012

Autores

Guerreiro, JRL (Autor) Outra; Victor de Freitas (Autor) FCUP; Sutherland, DS (Autor) Outra; Sales, MGF (Autor) Outra

Ata de Conferência Internacional

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

Páginas: 498-501

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

Krakow, POLAND, SEP 09-12, 2012

Indexação

ISI Web of Knowledge - 4 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4