Abstract
Polysaccharide conjugates were alkali-extracted from green tea (TPC-A). Although it contained 11.80% covalently binding proteins, TPC-A could not bind to the Coomassie Brilliant Blue dyes G250 and R250. TPC-A had no expected characteristic absorption peak of protein in the UV-vis spectrum scanning in the range of 200–700 nm. The UV-vis wavelength of 280 nm was not suitable to detect the presence of the protein portion of TPC-A. The zeta potential of TPC-A merely presented the negative charge properties of polysaccharides instead of the acid–base property of its protein section across the entire pH range. Furthermore, TPC-A was more stable when the pH of solution exceeded 4.0. In addition, no precipitation or haze was generated in the TPC-A/(−)-epigallocatechin gallate (EGCG) mixtures during 12 h storage. TPC-A has emulsifying activity, which indicated that its protein moiety formed hydrophobic groups. Thus, it was proposed that some physical properties of TPC-A protein were shielded by its polysaccharide, since the protein moiety was wrapped by its polysaccharide chains.
Highlights
Tea polysaccharide conjugates (TPC)—one of the main functional components in tea—are protein-bound acidic polysaccharide conjugates
tea polysaccharide conjugates (TPC-A) contains more than 10% protein, its spectrum scanning in the range of 200–700 nm
TPC-A contains more than 10% protein, its spectrum did not produce the expected ultraviolet absorption characteristics of protein
Summary
Tea polysaccharide conjugates (TPC)—one of the main functional components in tea—are protein-bound acidic polysaccharide conjugates. Researches including the purification, physicochemical properties, and bioactivities have mainly focused on hot water-extracted tea polysaccharide conjugates [3]. Alkali-extracted tea polysaccharide conjugates (TPC-A) are more plentiful in tea, but have rarely been studied—especially their protein moiety. Brilliant dye G-250method is generally used fordevelopment the detection protein, and the. The amphipathic property of protein usually values in solution pH greater or less than their isoelectric point. Whether the protein in the polysaccharide conjugate has protein usually gives it emulsifying properties. Whether the protein in the polysaccharide emulsifying properties is not yet known. Conjugate has emulsifying properties is not yet known. Research provide technical mixtures, emulsifying property, and hygroscopicity. Parameters of the quality control and approaches for the further application of TPC-A
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