Abstract
The sensory qualities and shelf life of tea beverage strongly affected by tea cream that forms by the interaction of polyphenols and protein. The study aimed to investigate the effects of the interactions between tea polyphenols (TPs) and bovine serum albumin (BSA) on tea cream formation at different concentrations. The tea cream formation increased with TPs and BSA concentration increased. The optimal concentration (TPs: 800 mg/L, BSA: 40 mg/L), for high clarities and contents of phytochemicals, was selected by the technique for order preference by similarity to ideal solution (C = 0.7572). The interaction mechanism of TPs-BSA was investigated by fluorescence spectroscopy, UV–visible absorption spectroscopy, synchronous fluorescence spectroscopy, and molecular docking. TPs interacted with BSA via static quenching process, affecting tryptophan and tyrosine residue microenvironment of BSA. Ester catechins had more binding affinity than non-ester catechins. Hydrogen bonds were the main interaction forces of TPs-BSA.
… gallate (GCG), (−)epicatechin gallate (ECG), (−)epigallocatechin (EGC),
(−)epicatechin (EC), (+)catechin (C), glacial acetic acid and methanol were
of high-performance liquid chromatography (HPLC) grade and purchased from Biopurify…
Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking
期刊名：Food Chemistry
文献编号：
文献地址： https://www.sciencedirect.com/science/article/abs/pii/S0308814620312942
发表日期：15 December 2020
文献编号：
文献地址： https://www.sciencedirect.com/science/article/abs/pii/S0308814620312942
发表日期：15 December 2020
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