Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (5): 473-480.doi: 10.13305/j.cnki.jts.2015.05.011

Previous Articles     Next Articles

Adsorption Properties of Porous Starch on Tea Polyphenols and Antioxidative Capacity of the Complex

LUO Huimin1, NING Min2, XU Yingbo2, WANG Chenghui2, DU Xianfeng1,*   

  1. 1. Key Lab of Tea Biochemistry and Biotechnology, Ministry of Education, Anhui Agricultural University, Hefei 230036, China;
    2. Anhui Key Laboratory of Tobacco Chemistry(China Tobacco Anhui Industrial CO., LTD), Hefei 230088, China;
  • Received:2015-01-26 Revised:2015-04-08 Online:2015-10-15 Published:2019-08-26

Abstract: Porous cornstarch was prepared by synergism of the α-amylase and gluamaylase and employed as a carrier to absorb tea polyphenol(TP), the factors affecting the adsorption were optimized by using the orthogonal experimental design. Studying on the adsorption thermodynamic characteristic and fitting the isotherms with Langmuir equation and Freundlich equation, it turned out that the adsorption isotherm was well represented by the Langmuir equation (R2>0.99). The different heat of adsorption according to the Langmuir adsorption isotherm conformed to the hydrogen bonding key range. Furthermore, the investigation on the antioxidative activity of the complex by measuring the scavenging capabilities on DPPH and ABTS free radicals showed that the complex possessed a good antioxidant activity rised with the concentration of TP, and the auto-oxidation rates of TP turned to a significant slower rate after TP was adsorbed on the porous starch.

Key words: porous starch, tea polyphenols, adsorption, antioxidant

CLC Number: