Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion
文献类型： 外文期刊
作者： Chen, Xiaoqiang 1 ; Du, Yu 1 ; Wu, Long 1 ; Xie, Jianchun 2 ; Chen, Xueling 3 ; Hu, Binbin 4 ; Wu, Zhengqi 1 ; Yao, Qifen 1 ;
作者机构： 1.Hubei Univ Technol, Coll Bioengn & Food, Wuhan 430068, Hubei, Peoples R China
2.BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
3.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
4.Hubei Prov Tea Deep Proc Engn Technol Res Ctr, Yichang 443000, Peoples R China
关键词： green tea infusion; precipitation; tea-polysaccharide conjugates; metal ions; epigallocatechin gallate (EGCG); caffeine
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2019 年 67 卷 13 期
页码：
收录情况： SCI
摘要： The mechanism of tea-infusion precipitation is not clear. Epigallocatechin gallate (EGCG) and caffeine (CAF) are the core components of green tea infusion precipitate. The critical precipitation concentration (C-CPC) of EGCG-CAF mixed aqueous solutions was assayed through a turbidity assay performed at 25 degrees C and verified by a differential-scanning calorimeter (DSC) for reliability. Different concentrations of the green tea polysaccharide conjugate fraction (gTPC-D), with a molecular weight of 2.32 x 10(5) Da, and of metal ions (K+, Mg2+, Ca2+, and Al3+) were respectively introduced into the mixed solution to study their effects on C-CPC. On the basis of the changed C-CPC, the clarification-precipitation phase diagrams of the mixed aqueous solutions were constructed. By calculating the integral area of the clarification phase, it was determined that the four metal ions and gTPC-D could accelerate precipitate formation with a dose-response relationship; among the metal ions, the effect of Al3+ is the strongest, followed by that of Ca2+.
- 相关文献
作者其他论文 更多>>
-
Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice
作者：Zhao, Shishan;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong;Zhao, Shishan;Li, Shaobin;Mei, Xin;Sui, Yong
关键词：Lightly milled rice; Cooking method; Variety differences; Glycemic index; Bioavailability
-
Complexes of Soluble Dietary Fiber and Polyphenols from Lotus Root Regulate High-Fat Diet-Induced Hyperlipidemia in Mice
作者：Zheng, Zhan;Gao, Weilan;Zhu, Zhenzhou;Li, Shuyi;Chen, Xueling;Sui, Yong;Zhou, Lei;Cravotto, Giancarlo
关键词：soluble dietary fiber; polyphenols; complexes; lipid metabolism; gut microbiota; hyperlipidemia
-
Transcriptome analysis provides insight into gamma irradiation delaying quality deterioration of postharvest Lentinula edodes during cold storage
作者：Gao, Hong;Fan, Xiuzhi;Yin, Chaomin;Qiao, Yu;Chen, Xueling;Yao, Fen;Shi, Defang;Ye, Shuang;Liu, Yani;Liu, Ying;Liu, Jingyu
关键词：Lentinula edodes; Transcriptome analysis; Gamma irradiation; Quality deterioration
-
Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
作者：Xiong, Tian;Mei, Xin;Wang, Lan;Shi, Jianbin;Sui, Yong;Cai, Sha;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Xiong, Tian;Wu, Yanyan
关键词：golden pomfret (Trachinotus ovatus); thermal processing; nutrition; flavor; texture; sensory evaluation
-
Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties
作者：Zhao, Shishan;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong;Zhao, Shishan;Li, Shaobin;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong
关键词：Rice; Milling degree; Nutritional characteristics; Eating quality; Principal component analysis
-
Application of proteomics to determine the mechanism of ozone on sweet cherries (Prunus avium L.) by time-series analysis
作者：Zhao, Yuehan;Guo, Honglian;Zhao, Yuehan;Zhang, Na;Ji, Haipeng;Dong, Chenghu;Yu, Jinze;Chen, Cunkun;Hou, Zhaohua;Ji, Haipeng;Chen, Xueling
关键词：sweet cherry (Prunus avium L; ); ozone; label-free quantification proteomics; preservation; mfuzz
-
Revealing the mechanism underlying the effects of & gamma;-aminobutyric acid-dioscorin interactions on dioscorin structure and emulsifying properties by molecular dynamic simulations
作者：Chen, Yun-long;Nie, Hao-nan;Dong, Hui;Gao, Qi;Peng, Xue;Wang, Ning;Xue, You-lin;Li, Jiang-kuo;Xu, Xiang-bin;Chen, Xueling;Gao, Qi;Liu, Qing-zheng;Xue, You-lin
关键词：Dioscorin; & gamma;-Aminobutyric acid; Emulsifying properties; Freeze-drying; Spray-drying; Molecular dynamics simulation
