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Effects of Na+ and Ca2+ on the rheological properties of alkaline-extracted green tea polysaccharides conjugates and their gelling mechanism

文献类型： 外文期刊

作者： Zhang, Yuxue 1 ; Zhang, Ke 2 ; Chen, Jianxin 3 ; Chen, Xiaoqiang 1 ;

作者机构： 1.Hubei Univ, Sch Life Sci, Wuhan 430062, Peoples R China

2.Hubei Univ Technol, Cooperat Innovat Ctr Ind Fermentat, Minist Educ & Hubei Prov, Wuhan 430068, Peoples R China

3.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China

关键词： Green tea polysaccharide conjugates; Rheological property; Gel formation mechanism

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 306 卷

页码：

收录情况： SCI

摘要： Tea polysaccharide conjugate (gTPC) is a macromolecular conjugate in tea, whose functional properties need further exploration to expand its utilization pathways. In this study, gTPC-0.2A was extracted from green tea residues using a 0.2 wt% alkaline solution. This polysaccharide is an acidic polysaccharide containing uronic acid. The effects of Na+ and Ca2+ on rheological properties of gTPC-0.2A and its gelation mechanisms were investigated. The addition of Na+ and Ca2+ induced gelation of gTPC-0.2A, with rheological properties including deformation resistance, apparent viscosity, and thixotropic recovery increasing with higher metal ion concentrations. When Na+ and Ca2+ concentrations exceeded 0.160 M and 0.008 M, respectively, these rheological characteristics of both gels diminished. Gelation studies indicated that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the primary driving forces for gTPC-0.2A gel formation. Appropriate metal ion concentrations promoted a denser, more stable network structure and enhanced thermal stability, whereas excessive ion concentrations disrupted these properties and weakened interactions. The findings demonstrate that adding optimal concentrations of Na+ and Ca2+ can enhance the rheological properties of gTPC-0.2A aqueous solutions and induce gel formation. This research highlights the potential of tea polysaccharides as novel gel materials with promising applications in functional foods, biomedicine, and related fields.

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