Reduction of catechin astringency by the complexation of gallate-type catechins with pectin

被引：57

作者：

Hayashi, N ^{[1
]}

Ujihara, T ^{[1
]}

Kohata, K ^{[1
]}

机构：

[1] Natl Inst Vegetable & Tea Sci, Dept Physiol & Qual Sci, Shizuoka 4288501, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2005年 / 69卷 / 07期

关键词：

catechin; pectin; astringent reduction; taste sensor; H-1-NMR;

D O I：

10.1271/bbb.69.1306

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and H-1-NMR spectroscopy. The sensor analysis revealed that the astringency of gallate-type catechins (EGCg and ECg) was reduced by the addition of pectin, whereas that of non-gallate-type catechins (EGC and EC) hardly changed. Changes in the H-1-NMR chemical shifts of the catechins and pectin in mixed solutions showed that the gallate-type catechins formed complexes with pectin more closely than the non-gallate-type catechins. These results demonstrate that complexation between the gallate-type catechins and pectin is a factor for reducing catechin astringency.

引用

页码：1306 / 1310

页数：5

共 20 条

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