传统上,甘露糖蛋白被认为是有效的葡萄酒感官调节剂,然而,对它们的感官功能和生理化学特性之间的关系的模糊理解通常会导致在酿酒中的不当应用。为了揭示甘露糖蛋白在调节葡萄酒颜色和香气特性中的可能作用,制备了三种具有不同理化特性的水溶性甘露糖蛋白(MP1、MP2、MP3),加速红酒的陈酿,malvidin色素形成实验,在这项研究中,已经设计了加速香气释放实验来观察它们的感官调节功能。结果表明,红葡萄酒的酚类/色度稳定性可以通过MP3增强,可能是由于其低的空间位阻潜力,高反应性,和良好的水醇稳定性赋予其高甘露聚糖/葡聚糖比(8.68),丰富的疏水性/亲水性氨基酸(占总蛋白的65.29%),和低/中等分子量水平(30.71-57.77kDa),分别,保护酚类化合物并促进吡喃花色苷的形成。甘露糖蛋白可以通过排出或保留作用来调节芳香化合物的挥发性,这取决于甘露糖蛋白应用的持续时间(首先观察到的排出效应可能是由于MPs对游离H2O的显着吸附)和甘露糖蛋白的类型。MP1和MP2容易保留和排出芳香化合物,分别,可能是由于它们的中/高分子量水平(60.48-135.39kDa)赋予了丰富的相互作用位点,MP1中疏水和亲水成分比例高(总甘露糖蛋白的97.71%多糖,总蛋白的34.58%疏水氨基酸)和MP2(总甘露糖蛋白的97.96%多糖,总蛋白质的28.36%疏水性氨基酸)保证了与芳香化合物和游离H2O分子的相对较高的相互作用频率,分别。
Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71-57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free H2O by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48-135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free H2O molecules, respectively.