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Bioscience Biotechnology and Biochemistry
Article . 2005 . Peer-reviewed
Full-Text: http://www.jstage.jst.go.jp/article/bbb/69/7/69_7_1306/_pdf
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Bioscience Biotechnology and Biochemistry
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Bioscience Biotechnology and Biochemistry
Article . 2005 . Peer-reviewed
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Bioscience Biotechnology and Biochemistry
Article . 2005
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https://dx.doi.org/10.1271/bbb...
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Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2005 English Publisher:Oxford University Press (OUP)Journal:Bioscience, Biotechnology, and Biochemistry, volume 69, pages 1,306-1,310 (issn: 0916-8451, eissn: 1347-6947, Copyright policy )
Authors: HAYASHI, Nobuyuki; UJIHARA, Tomomi; KOHATA, Katsunori;

doi: 10.1271/bbb.69.1306

pmid: 16041135

Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin

Abstract

The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and (1)H-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 (1)H-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.

Related Organizations
Keywords

pectin, astringent reduction, Magnetic Resonance Spectroscopy, catechin, Pectins, <SUP>1</SUP>H-NMR, Biosensing Techniques, taste sensor, Oxidation-Reduction, Catechin

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    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 51
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Top 10%
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Top 10%
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Top 10%
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
51
Top 10%
Top 10%
Top 10%
bronze