Art

J-GLOBAL ID：201902241357376079   Reference number：19A2912993

Adsorption Properties of Grape Phenolics to Grape Insoluble Cell Wall Materials

ブドウ不溶性細胞壁材料へのブドウフェノール類の吸着特性

Author (6)： INOUE Eri (Univ. Yamanashi, Yamanashi, JPN) ,  KOBAYASHI Haruka (Univ. Yamanashi, Yamanashi, JPN) ,  HOSHINO Riku (Univ. Yamanashi, Yamanashi, JPN) ,  HISAMOTO Masashi (Univ. Yamanashi, Yamanashi, JPN) ,  WATANABE-SAITO Fumie (Univ. Yamanashi, Yamanashi, JPN) ,  OKUDA Tohru (Univ. Yamanashi, Yamanashi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 25  Issue： 6  Page： 863-869  Publication year： Nov. 2019 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *grape ,  *cell wall ,  *pericarp ,  anthocyanin ,  tannin ,  insolubility ,  sarcocarp ,  seed ,  *phenolic compound ,  pH dependence ,  *characteristic ,  adsorption ,  cultivar ,  breed specificity ,  aliphatic alcohol
Semi thesaurus term： Cabernet Sauvignon ,  マスカットベリーA ,  *adsorption property

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z)

Substance index (1)： Ethanol

Reference (22)：

• Apolinar-Valiente, R., Gómez-Plaza, E., Terrier, N., Doco, T., and Ros-García, J. M. (2017). The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. J. Sci. Food Agric., 97, 4029-4035.
• Bindon, K. A., Smith, P. A., Holt, H., and Kennedy, J. A. (2010). Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification. J. Agric. Food Chem., 58, 10736-10746.
• Bindon, K. A., Bacic, A., and Kennedy, J. A. (2012). Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins. J. Agric. Food Chem., 60, 9249-9260.
• Bindon, K. A., Madani, S. H., Pendleton, P., Smith, P. A., and Kennedy, J. A. (2014). Factors affecting skin tannin extractability in ripening grapes. J. Agric. Food Chem., 62, 1130-1141.
• Bindon, K. A., Li, S., Kassara, S., and Smith, P. A. (2016). Retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components. J. Agric. Food Chem., 64, 8406-8419.

Terms in the title (5)： ブドウ ,  不溶性 ,  細胞壁 ,  フェノール類 ,  吸着特性