Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization

[Display omitted] •Improved thiolysis and LC-HRMS analysis were applied to grape seed extract proanthocyanidins (PACs).•GSE PACs with DPs up to 16 were identified by improved HRMS data processing.•DP affected interactions of PAC with cream proteins and the physical property of cream.•Low-DP PACs pri...

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Veröffentlicht in:	Food chemistry 2024-09, Vol.451, p.139432-139432, Article 139432
Hauptverfasser:	Liu, Chang, Lea Girard, Audrey, William Hartel, Richard, Warren Bolling, Bradley
Format:	Artikel
Sprache:	eng
Schlagworte:	Cream system Degree of polymerization Grape seed extract LC-HRMS Proanthocyanidins Protein interactions
Online-Zugang:	Volltext
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