Hoff, J.E. and Singleton, K.I. (1977) A method for determination of tannins in foods by means of immobilized protein. Journal of Food Science, 42 (6). pp. 1566-1569.
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Abstract
Immobilized bovine serum albumin (BSA) binds tannins selectively at pH 4. Monomeric polyphenolic substances such as gallic acid, chlorogenic acid and catechol do not interact with the protein under these conditions. The protein-tannin complexes are dissociated by organic solvents such as methanol or dimethylformamide and the released tannins may be recovered in pure form. These principles have been utilized in the design of an analytical method which utilizes small columns of Sepharose-BSA to achieve separation between the two groups of compounds
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Horticulture, Purdue University, West Lafayette, IN 47907 |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Other Crops |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 27 Mar 2012 05:52 |
| Last Modified: | 27 Mar 2012 06:30 |
| Official URL: | http://dx.doi.org/10.1111/j.1365-2621.1977.tb08427... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4220 |
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