Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin
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概要
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The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and 1H-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 1H-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.
- 2005-07-23
著者
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HAYASHI Nobuyuki
Department of Electronic Engineering Graduate School of Engineering, Osaka University
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UJIHARA Tomomi
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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KOHATA Katsunori
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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Kohata Katsunori
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Ujihara Tomomi
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Hayashi Nobuyuki
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Hayashi Nobuyuki
Department Of Chemistry Faculty Of Science And Engineering Waseda University
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KOHATA Katsunori
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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