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

Nobuyuki Hayashi | Zendy; Tomomi Ujihara | Zendy; Katsunori Kohata | Zendy

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

Author(s) -

Nobuyuki Hayashi,

Tomomi Ujihara,

Katsunori Kohata

Publication year - 2005

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.69.1306

Subject(s) - catechin , chemistry , gallate , pectin , propyl gallate , reduction (mathematics) , food science , polyphenol , biochemistry , nuclear chemistry , antioxidant , mathematics , geometry

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.

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