Advertisement

Chemical Research in Chinese Universities

, Volume 34, Issue 4, pp 691–696 | Cite as

Analysis of Protein Moiety of Polysaccharide Conjugates Water-extracted from Low Grade Green Tea

  • Xiaoqiang Chen
  • Shengrong Shao
  • Jianchun Xie
  • Hao Yuan
  • Qian Li
  • Long Wu
  • Zhengqi Wu
  • Haibo Yuan
  • Yongwen Jiang
Article
  • 26 Downloads

Abstract

Tea polysaccharide conjugates(TPCs) were water-extracted and purified from low-grade green tea. Al-though TPC contains 1.97% covalent binding proteins, Coomassie brilliant blue G250 and R250 could not detect this protein. The "should-shape" absorption peak observed at 250–280 nm in the UV-Vis spectrum was caused by quinone compounds derived from polyphenol oxidation during TPC extraction. The UV-Vis spectrum could be used to detect the decolorizing degree of TPC. TPC aqueous solution merely presented the negative charge properties of its polysaccharides instead of the acid-base property of its protein section, and exhibited higher stability at pH greater than 5.0. No precipitation or haze occurred in three TPC/epigallocatechin gallate(EGCG) aqueous mixtures during 12 h storage. TPC had emulsifying activity, which indicated that its protein moiety formed hydrophobic groups. It is proposed that some of the physicochemical properties of the TPC protein moiety are shielded by its polysaccharide chain.

Keywords

Green tea Polysaccharide conjugate Protein 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. [1]
    Nie S. P., Xie M. Y., Food Hydrocolloids, 2011, 25(2), 144CrossRefGoogle Scholar
  2. [2]
    Chen H., Wang Z., Qu Z., Europe Food Research Technology, 2009, 229(4), 629CrossRefGoogle Scholar
  3. [3]
    Chen X., Lin Z., Ye Y., Zhang R., Yin J., Jiang Y., Wan H., Carbohy-drate Polymers, 2010, 82(1), 28CrossRefGoogle Scholar
  4. [4]
    Wang D., Li J., Wang C., Zhao G., Jin Y., Cheng D., Ye S., Journal of Tea Science, 2000, 20, 45Google Scholar
  5. [5]
    Fu B. Q., Xie M. Y., Zhou P., Nie S., Wang Y., Journal of Wuxi Uni-versity of Light Industry, 2002, 21(4), 362Google Scholar
  6. [6]
    Huang Y. C., Ma Y. F., Xie Q. R., Huang X. Y., Huang Y. N., Food Science, 2007, 28, 170Google Scholar
  7. [7]
    Lu X. S., Zhao Y., Sun Y. F., Yang S., Yang X., Food Chemistry, 2013, 141(4), 3415CrossRefPubMedGoogle Scholar
  8. [8]
    Chen H. X., Qu Z. S., Fu L. L., Dong P., Zhang X., Journal of Food Science, 2009, 74(6),C469CrossRefPubMedGoogle Scholar
  9. [9]
    Chen X., Ye Y., Cheng H., Jiang Y., Wu Y., Agric. Food Chem., 2009, 57(13), 5795CrossRefGoogle Scholar
  10. [10]
    Zhang C., Xiao L., Biochemistry Experiment, Chemical Industry Press, Beijing, 2009Google Scholar
  11. [11]
    Bradford M., Biochem., 1976, 72(1), 248Google Scholar
  12. [12]
    Sambrook J. F., Russell D. W., Molecular Cloning: A Laboratory Manual(3rd Ed.), Cold Spring Harbor Laboratory Press, New York, 2001Google Scholar
  13. [13]
    Chen X., Fang Y., Nishinari K., We H., Sun C., Li J., Jiang Y., Car-bohyd. Polym., 2014, 112(21), 77CrossRefGoogle Scholar
  14. [14]
    Al-Assaf S., Phillips G., LC GC N. Am., 2008, 26(2), 196Google Scholar
  15. [15]
    Li X., Fang Y., Al-Assaf S., Phillips G., Jiang F., Colloid Interface Sci., 2012, 388(1), 103CrossRefGoogle Scholar
  16. [16]
    Chen X. Q., Zhang Z. F., Gao Z. M., Huang Y., Wu Z. Q., Interna-tional Journal of Biological Macromolecules, 2017, 104, 1294CrossRefGoogle Scholar
  17. [17]
    Chen X. Q., Song W., Zhao J., Molecules, 2017, 22(6), 914CrossRefGoogle Scholar
  18. [18]
    Wang J., Zhu S., Xu C., Biochemistry(3rd Ed.), Higher Education Press, Beijing, 2002Google Scholar
  19. [19]
    Shimizu M. M., Melo G. A., Brombini D. S. A., Plant Physiology Biochemistry, 2011, 49(9), 970CrossRefPubMedGoogle Scholar
  20. [20]
    Mishra B. B., Gautam S., Sharma A., Postharvest Biology & Tech-nology, 2012, 67(7), 44CrossRefGoogle Scholar
  21. [21]
    Wang M., Hu Z., Zhou M., Chinese Bulletin of Botany, 2005, 22 (2), 215Google Scholar
  22. [22]
    Haslam E., Phytochemistry, 2003, 64(1), 61CrossRefPubMedGoogle Scholar
  23. [23]
    Tanaka T., Kouno I., Food Science & Technology Research, 2003, 9(2), 128CrossRefGoogle Scholar
  24. [24]
    Matthew E. H., Douglas A. B., Alan P. D., Critical Reviews in Plant Sciences, 1997, 16(5), 415CrossRefGoogle Scholar
  25. [25]
    Sang S., Yang I., Buckley B., Free Radical Biology & Medicine, 2007, 43(3), 362CrossRefGoogle Scholar
  26. [26]
    Sang S., Pharmacological Research, 2011, 64(2), 87CrossRefPubMedGoogle Scholar
  27. [27]
    Ha C., Natural Products Chemistry and Applications(2nd Ed.), Chemical Industry Press, Beijing, 2003, 333Google Scholar
  28. [28]
    Ozawa T., Lilley T., Haslam E., Phytochemistry, 1987, 26(11), 2937CrossRefGoogle Scholar
  29. [29]
    Luck G., Liao H., Murray N., Phytochemistry, 1994, 37(2), 357CrossRefPubMedGoogle Scholar
  30. [30]
    Haslam E., Nat. Prod., 1996, 59(2), 205CrossRefGoogle Scholar
  31. [31]
    Dickinson E., Food Hydrocoll, 2009, 23(6), 1473CrossRefGoogle Scholar
  32. [32]
    Li X. D., Fu Y., Ma L. N., Wang Z. X., Zhang H. M., Chem. J. Chinese Universities, 2016, 32(3), 343CrossRefGoogle Scholar

Copyright information

© Jilin University, The Editorial Department of Chemical Research in Chinese Universities and Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Xiaoqiang Chen
    • 1
    • 2
    • 3
  • Shengrong Shao
    • 1
    • 4
  • Jianchun Xie
    • 2
  • Hao Yuan
    • 5
  • Qian Li
    • 1
  • Long Wu
    • 1
  • Zhengqi Wu
    • 1
  • Haibo Yuan
    • 3
  • Yongwen Jiang
    • 3
  1. 1.College of Bioengineering and FoodHubei University of TechnologyWuhanP. R. China
  2. 2.Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingP. R. China
  3. 3.Tea Research InstituteChinese Academy of Agricultural SciencesHangzhouP. R. China
  4. 4.Shaoxing Royal Tea Village Co., Ltd.ShaoxingP. R. China
  5. 5.Wuhan Wugang Fast Food & Beverage Co., Ltd.WuhanP. R. China

Personalised recommendations