NATURE OF THE CONDENSED TANNINS PRESENT IN THE DIETARY FIBER FRACTIONS IN FOODS

被引：12

作者：

BARTOLOME, B

JIMENEZRAMSEY, LM

BUTLER, LG

机构：

[1] PURDUE UNIV, DEPT ANIM SCI, W LAFAYETTE, IN 47907 USA

[2] PURDUE UNIV, DEPT BIOCHEM, W LAFAYETTE, IN 47907 USA

来源：

FOOD CHEMISTRY | 1995年 / 53卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)99827-M

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Condensed tannins may be regarded as indigestible, or at least of only limited digestibility, throughout their presence in the dietary fibre fractions of different foodstuffs. This study examines the condensed tannins in the soluble and insoluble dietary fibre fractions of three quite different foods: pears, lentils and cocoa. Mean molecule size of the tannins present in the dietary fibre fractions was larger than that of the tannins present in the foodstuffs overall. The protein present in both the whole foodstuffs and in the dietary fibre fractions alone was also studied, and relationships between protein content and condensed tannin size were established.

引用

页码：357 / 362

页数：6

共 30 条

[1] USE OF DYE-LABELED PROTEIN AS SPECTROPHOTOMETRIC ASSAY FOR PROTEIN PRECIPITANTS SUCH AS TANNIN [J].