A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate
A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate
复制标题
基于唾液蛋白和 (-)-表没食子儿茶素没食子酸酯之间体外相互作用的涩味预测模型
DOI：
10.1016/j.foodchem.2020.127845
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发表时间：
2021-03-15
期刊：
影响因子：
8.8
通讯作者：
Xu, Yong-Quan
中科院分区：
文献类型：
--
作者：
Ye, Qing-Qing;Chen, Gen-Sheng;Xu, Yong-Quan
涩味是绿色茶汤的一个重要品质属性，表没食子儿茶素没食子酸酯（EGCG）是引起涩味的主要成分。用收敛性预测表没食子儿茶素没食子酸酯的涩味。研究了所选蛋白质与EGCG之间的相互作用，以及温度、pH、蛋白质结构和EGCG浓度的影响。以粘蛋白为蛋白质，对EGCG涩味强度进行预测。基于在pH 5.0和37 ℃下EGCG的涩味与EGCG/粘蛋白混合物的浊度之间的关系，开发了预测模型（R-2 = 0.994）。荧光猝灭分析表明，EGCG与所选择的蛋白质之间存在相互作用，从而引起蛋白质分子构象的可逆变化。这些相互作用被认为是造成茶汁涩味的主要原因。该结果为探索绿色茶的感官品质提供了一种生物化学方法。
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.