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Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to astringency modulation. In this work, the effect of two wine polysaccharides (arabinogalactan proteins-AGPs and rhamnogalacturonan II- RGII) on SP-polyphenol interaction was evaluated.In general, both polysaccharides were effective to inhibit or reduce SP-polyphenol interaction...
Inclusion complex formation between the multiple equilibrium forms of cyanidin-3-O-glucoside (cy3glc) and β-cyclodextrin (β-CD) was investigated using a combined approach of NMR spectroscopy and Molecular Dynamics simulation. Diffusion ordered NMR spectroscopy (DOSY) and study of nuclear Overhauser effects (NOE) were used to determine the selective intermolecular interactions and structure of these...
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