FORMATION OF COMPLEXES BETWEEN PROTEIN AND TANNIC ACID

被引:244
作者
VANBUREN, JP
ROBINSON, WB
机构
[1] Department of Food Science and Technology, State Agricultural Experiment Station, Cornell University, Geneva. N. Y. 14456, New York
关键词
D O I
10.1021/jf60164a003
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Tannic acid and protein interact to form soluble and insoluble complexes, and the latter are favored by a pH near the isoelectric point of the protein and an excess of tannic acid. As the concentrations decrease, higher ratios of tannin to protein are possible in soluble complexes. The number of sites on a gelatin molecule occupied per tannin molecule decreases as the tannin concentration increases. and this is accompanied by a decrease in the apparent equilibrium constant of binding between the tannic acid and the gelatin. Bonding between gelatin and tannin molecules is strong, particularly when a greater weight of gelatin than tannin is present; hence, there is relatively little unbound tannin in such soluble systems. Tannic acid is heterogeneous with regard to its ability to precipitate gelatin. Under no conditions could all the added tannic acid be precipitated by gelatin. © 1969, American Chemical Society. All rights reserved.
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页码:772 / &
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