Abstract
Tea polysaccharide conjugate fractions (TPCs) with different molecular weights (TPC-40, TPC-60, and TPC-80, MW = 1355 to 204 kDa) were prepared from Chin brick tea using graded alcohol precipitation. The physiochemical and functional properties of TPCs were investigated. Results showed that TPC-80 (204 kDa) had the highest antioxidant activity attributed to its higher phenolic and theabrownin contents. Moreover, this fraction had the highest surface pressure (16.2 ± 0.9 mN/m), but the lowest interfacial dilatational modulus (30.3 ± 2.2 mN/m) than TPC-40 (1355 kDa) and TPC-60 (955 kDa). As a result, TPC-80 had the highest emulsifying activity but the lowest emulsion stabilizing properties due to its fastest adsorption kinetics but the relatively thin interfacial coating on the oil droplets. Overall, our results indicate that the chemical compositions and structural characteristics of TPCs significantly impact their functional attributes. TPCs have the potential to be a novel natural antioxidant emulsifier in food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
