文献类型： 外文期刊

作者： Chen Xiaoqiang ¹ ; Shao Shengrong ¹ ; Xie Jianchun ² ; Yuan Hao ⁵ ; Li Qian ¹ ; Wu Long ¹ ; Wu Zhengqi ¹ ; Yuan Haibo ³ ; Ji ¹ ;

作者机构： 1.Hubei Univ Technol, Coll Bioengn & Food, Wuhan 430068, Hubei, Peoples R China

2.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

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

4.Shaoxing Royal Tea Village Co Ltd, Shaoxing 312037, Peoples R China

5.Wuhan Wugang Fast Food & Beverage Co Ltd, Wuhan 430068, Hubei, Peoples R China

关键词： Green tea; Polysaccharide conjugate; Protein

期刊名称：CHEMICAL RESEARCH IN CHINESE UNIVERSITIES （ 影响因子：1.307； 五年影响因子：0.979 ）

ISSN： 1005-9040

年卷期： 2018 年 34 卷 4 期

页码：

收录情况： SCI

摘要： Tea polysaccharide conjugates(TPCs) were water-extracted and purified from low-grade green tea. Although TPC contains 1.97% covalent binding proteins, Coomassie brilliant blue G250 and R250 could not detect this protein. The "should-shape" absorption peak observed at 250-280 nm in the UV-Vis spectrum was caused by quinone compounds derived from polyphenol oxidation during TPC extraction. The UV-Vis spectrum could be used to detect the decolorizing degree of TPC. TPC aqueous solution merely presented the negative charge properties of its polysaccharides instead of the acid-base property of its protein section, and exhibited higher stability at pH greater than 5.0. No precipitation or haze occurred in three TPC/epigallocatechin gallate(EGCG) aqueous mixtures during 12 h storage. TPC had emulsifying activity, which indicated that its protein moiety formed hydrophobic groups. It is proposed that some of the physicochemical properties of the TPC protein moiety are shielded by its polysaccharide chain.