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Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures

文献类型： 外文期刊

作者： Xu, Longjie 1 ; Ye, Qingqing 1 ; Cao, Qingqing 1 ; Liu, Yuyi 1 ; Li, Xinghui 2 ; Liu, Zhengquan 4 ; Gong, Yushun 5 ; Zhang, Sheng 5 ; Yin, Junfeng 1 ; Xu, Yongquan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Hangzhou 310008, Peoples R China

2.Nanjing Agr Univ, Inst Tea Sci, Nanjing 210095, Peoples R China

3.Shenzhen Xin Rong Yang Food Technol Co Ltd, Shenzhen 518000, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China

5.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China

关键词： green tea; mucin; taste compounds; astringency; turbidity

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 8 期

页码：

收录情况： SCI

摘要： Astringency has an important impact on the taste quality of tea infusion, a process which occurs when polyphenols complex with salivary proteins to form an impermeable membrane. (-)-Epigallocatechin gallate (EGCG) is the main astringent compound found in green tea and mucin is the main protein present in saliva. Determining the turbidity of EGCG-mucin mixtures is an effective method to quantify the astringency intensity of EGCG solutions. In this study, the effects of taste-related, substances present during green tea infusion, on the turbidity of EGCG-mucin mixtures was investigated under the reacting conditions of a pH value of 5.0, at 37 degrees C, and for 30 min. The results showed that epicatechins, caffeic acid, chlorogenic acid, and gallic acid reduced the turbidity of EGCG-mucin mixtures, while rutin increased turbidity. Metal ions increased the turbidity of EGCG-mucin mixtures. These can be arranged by effectiveness as Al3+ > K+ > Mg2+ > Ca2+. Caffeine, theanine, and sodium glutamate all decreased the turbidity values of EGCG-mucin mixtures, but sucrose had a weak effect. Further experiments confirmed that the turbidity of green tea infusion-mucin mixture indicated the astringent intensity of green tea infusion, and that the turbidity was significantly correlated with the contents of tea polyphenols and EGCG.

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