A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate.

Qing-Qing Ye, Gen-Sheng Chen, Weichun Pan, Qing-Qing Cao, Liang Zeng, Jun-Feng Yin, Yong-Quan Xu

Food chemistry 2021 Mar 15

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Astringency is an important quality attribute of green tea infusion, and (-)-Epigallocatechin gallate (EGCG) is the main contributor to astringency. Turbidity was used to predict the intensity of astringency for EGCG. The interactions between the selected proteins and EGCG, and the impacts of temperature, pH, protein structure, and EGCG concentration were studied. Mucin was selected as the protein in study for the prediction of EGCG astringency intensity. A predictive model (R2 = 0.994) was developed based on the relationship between the astringency of EGCG and the turbidity of EGCG/mucin mixtures at pH 5.0 and 37 °C. The fluorescence quenching analyses showed the interactions between EGCG and the selected proteins, which induced the reversible protein molecule conformational changes. The interactions were considered as the main reason that causes the astringency of tea infusions. The results provided a biochemical approach to explore the sensory qualities of green tea. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Qing-Qing Ye, Gen-Sheng Chen, Weichun Pan, Qing-Qing Cao, Liang Zeng, Jun-Feng Yin, Yong-Quan Xu. A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate. Food chemistry. 2021 Mar 15;340:127845