Journal
FOOD CHEMISTRY
Volume 340, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127845
Keywords
Astringency; Protein; EGCG
Funding
- National Natural Science Foundation of China [31872709, 31671861]
- Natural Science Foundation of Zhejiang [LR17C160001]
- Innovation Project for Chinese Academy of Agricultural Sciences
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The study focused on the contribution of EGCG to astringency, the impact of mucin as a protein, and developed a predictive model to estimate the intensity of EGCG astringency.
Astringency is an important quality attribute of green tea infusion, and (-)-Epigallocatechin gallate (EGCG) is the main contributor to astringency. Turbidity was used to predict the intensity of astringency for EGCG. The interactions between the selected proteins and EGCG, and the impacts of temperature, pH, protein structure, and EGCG concentration were studied. Mucin was selected as the protein in study for the prediction of EGCG astringency intensity. A predictive model (R-2 = 0.994) was developed based on the relationship between the astringency of EGCG and the turbidity of EGCG/mucin mixtures at pH 5.0 and 37 degrees C. The fluorescence quenching analyses showed the interactions between EGCG and the selected proteins, which induced the reversible protein molecule conformational changes. The interactions were considered as the main reason that causes the astringency of tea infusions. The results provided a biochemical approach to explore the sensory qualities of green tea.
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