A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate

文献类型： 外文期刊

第一作者： Ye, Qing-Qing

作者： Ye, Qing-Qing;Chen, Gen-Sheng;Cao, Qing-Qing;Yin, Jun-Feng;Xu, Yong-Quan;Pan, Weichun;Ye, Qing-Qing;Zeng, Liang

作者机构：

关键词： Astringency; Protein; EGCG

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 340 卷

页码：

收录情况： SCI

摘要： Astringency is an important quality attribute of green tea infusion, and (-)-Epigallocatechin gallate (EGCG) is the main contributor to astringency. Turbidity was used to predict the intensity of astringency for EGCG. The interactions between the selected proteins and EGCG, and the impacts of temperature, pH, protein structure, and EGCG concentration were studied. Mucin was selected as the protein in study for the prediction of EGCG astringency intensity. A predictive model (R-2 = 0.994) was developed based on the relationship between the astringency of EGCG and the turbidity of EGCG/mucin mixtures at pH 5.0 and 37 degrees C. The fluorescence quenching analyses showed the interactions between EGCG and the selected proteins, which induced the reversible protein molecule conformational changes. The interactions were considered as the main reason that causes the astringency of tea infusions. The results provided a biochemical approach to explore the sensory qualities of green tea.

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