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

  title={Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin},
  author={Nobuyuki Hayashi and Tomomi Ujihara and Katsunori Kohata},
  journal={Bioscience, Biotechnology, and Biochemistry},
  pages={1306 - 1310}
The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and 1H-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 1H-NMR chemical shifts of the catechins and pectin in mixed solutions showed that the gallate-type catechins formed complexes with pectin more closely… 

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Taste sensor.

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The purpose of the present study was to develop a method for the quantitative evaluation and bitterness prediction or bitterness suppression in commercial medicines using a taste sensor. The

Biomimetic Sensor Technology

The book covers all essential areas in biomimetic sensor technologies, biosensors, electronic noses and electronic tongues, and examines the term `deliciousness', which actually is the combination of the information from all five human senses to give an overall impression of the experience of the food.

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ペ クチンは植物の細胞膜構成物 質で,茶 の場含,過 去 の分析デ ータに よると, 2~5%程 度 含まれ て い る1)~3)。 ペ クチンはポ リガラクチュ ロン酸 の誘導体 であ って,遊 離の水溶性の形 のもの,カ ル シウム,マ グネ シウムの塩 の形,あ るい は,他 の高分子 物 と 結合 した 形の 水に 不 溶のもの(ヘ キサメタ燐 酸ナ トりウムな どの塩類 を加 え