Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis).

Antioxidants / analysis Camellia sinensis / chemistry Chin Dietary Carbohydrates Polysaccharides / chemistry Tea / chemistry
Antioxidant activity Chin brick tea Emulsifying properties Molecular weight Tea polysaccharide conjugates

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Nov 2022
Historique:
received: 05 12 2021
revised: 28 06 2022
accepted: 01 07 2022
pubmed: 13 7 2022
medline: 4 8 2022
entrez: 12 7 2022
Statut: ppublish

Résumé

Tea polysaccharide conjugate fractions (TPCs) with different molecular weights (TPC-40, TPC-60, and TPC-80, M

Identifiants

DOI: 10.1016/j.foodchem.2022.133625 PMID: 35820275
pubmed: 35820275
pii: S0308-8146(22)01587-4
doi: 10.1016/j.foodchem.2022.133625
pii:
doi:

Substances chimiques

Antioxidants 0
Dietary Carbohydrates 0
Polysaccharides 0
Tea 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133625

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Qian Li (Q)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China. Electronic address: lqh198299@126.com.

Tiantian Zhao (T)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Jinglan Shi (J)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Xinyi Xia (X)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Jing Li (J)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Lu Liu (L)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

David Julian McClements (DJ)

Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Yi Cao (Y)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Yinxin Fu (Y)

Wuhan Fourth Hospital, Puai Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei 430032, China.

Lingyu Han (L)

Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China.

Hongyi Lin (H)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Jialu Huang (J)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.

Xiaoqiang Chen (X)

National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China. Electronic address: biomed528@163.com.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Physicochemical characterization, emulsifying...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Theales › Theaceae › Camellia › Camellia sinensis › Physicochemical characterization, emulsifying...
questionsmedicales.fr › Système stomatognathique › Mâchoire › Mandibule › Menton › Physicochemical characterization, emulsifying...
questionsmedicales.fr › Aliments et boissons › Aliments › Hydrates de carbone alimentaires › Physicochemical characterization, emulsifying...
questionsmedicales.fr › Glucides › Polyosides › Physicochemical characterization, emulsifying...
questionsmedicales.fr › Aliments et boissons › Boissons › Thé › Physicochemical characterization, emulsifying...