Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Abstract

Polysaccharides have been considered as a group of promising candidate for preventing the protein–polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein–polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein–polyphenol hazes. Ultraviolet‐visible spectrophotometry confirmed that polysaccharides affected protein–polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin‐EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin‐EGCG haze. However, in BSA/gelatin‐PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein–tannin–polysaccharide) for increasing the solubility of protein‐polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin‐PC, BSA‐PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. Practical Application This experiment data could be used for development of polysaccharide products for prevention of protein–polyphenol haze formation in beverages.

Removal of astringency from persimmon paste via polysaccharide treatment

“…For example, the binding of pectin by condensed tannins involves hydrophobic interactions and hydrogen bonding ( Watrelot et al., 2013 , 2014 ). Pectin, xanthan, and guar gum also inhibit protein/tannin precipitation ( Wang et al., 2020 ), and an investigation of Arabic gum, pectin, and polygalacturonic acid showed that pectin was the most effective inhibitor of this precipitation ( Soares et al., 2012 ). Thus, several polysaccharides may bind to condensed tannins to reduce astringency.…”

Gums—Characteristics and Applications in the Food Industry

“…These polysaccharides, when present in low concentrations: 0.5, 0.05, and 0.01 mg/mL, compete with proteins to bind polyphenols, which decrease protein-polyphenol aggregation; or they can form a ternary complex (protein-tannin-polysaccharide) to increase the solubility of protein-polyphenol systems. This mechanism promotes the reduction of unwanted turbidity in such products [95].…”

“…They are used as adhesive materials in wood-based industry, and obviously, in adhesive industries in general [91]. Gums have applicability in the pharmaceutical area as emulsifiers and reducing agents for suspended particles, laxatives, in the preparation of antiseptics, binders for tablets and pills, and in the cosmetics area (perfume fixers, skin cleansers, and repellents) [92][93][94][95]. Also, in the medical field, gums are used to control osmotic pressure, in addition to having activity against Leishmania amazonensis and antifungal properties [96].…”

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

“…The ternary complex of protein-polysaccharide-polyphenol can highly influence nutritional and technical functionality. For instance, Wang et al (2020) established that the polysaccharides and protein competed with each other for polyphenols and at low concentration polysaccharides decreased the aggregation of protein-polyphenol and made the ternary complex containing protein-tannin-polysaccharide to enhance the solubility of aggregates of protein-polyphenol. On the other side, at higher concentration of polysaccharide, the excessive polysaccharides attached to proteins to make proteinpolysaccharide precipitates.…”