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茶叶科学 ›› 2006, Vol. 26 ›› Issue (2): 102-107.doi: 10.13305/j.cnki.jts.2006.02.005

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茶叶多糖食品功能性研究

李雷1, 汪东风1, 周小玲1, 丁庆波2   

  1. 1. 中国海洋大学食品科学与工程学院 山东 青岛 266003;
    2. 雀巢研发中心(上海)有限公司 上海 201826
  • 收稿日期:2005-09-30 修回日期:2006-01-19 出版日期:2006-06-25 发布日期:2019-09-10
  • 作者简介:李雷(1978- ),男,郑州人,硕士研究生,主要从事食品科学和水产生物化学方面研究。
  • 基金资助:
    雀巢研发中心(上海)有限公司资助项目

Study on Food Functionality of Tea Polysaccharides

LI Lei1, WANG Dong-feng1, ZHOU Xiao-ling1, DING Qing-bo2   

  1. 1.College of Food Science & Engineering Ocean University of China, Qingdao 266003, China;
    2. Nutrition & Applied Science, Nestlé R&D Center Shanghai Ltd, Shanghai 201826, China;
  • Received:2005-09-30 Revised:2006-01-19 Online:2006-06-25 Published:2019-09-10

摘要: 分离制备出了含量分别为27.4%和57.8%的茶多糖:TPSⅠ和TPSⅡ,并对它们的溶解性、起泡性、泡沫的持久性、吸油性、吸湿性能、保湿性能和表观粘度进行了研究。结果表明它们能溶于水,不能溶于高浓度的有机溶剂,随着纯度的提高,溶解性能降低;它们还具有吸油性、起泡性和泡持性,在湿润和干燥的环境中具有吸湿和保湿性能,纯度的提高增强了茶多糖的表观粘度,TPSⅡ的粘度是TPSⅠ的4倍。

关键词: 茶叶多糖, 食品功能性, 糖尿病, 保健品

Abstract: Two contents of tea polysaccharides, TPSⅠand TPSⅡ,whose content is separately 27.4% and 57.8%, were extracted from tea, and its food functionalities, such as solubility, capacities of oil absorption, moisture absorption and retention, frothing, froth maintenance and apparent viscosity, were investigated. Results showed that TPSⅠ and TPSⅡ could dissolve in water and not in organic solvents of high concentration, and they had capacities of oil absorption, frothing and froth maintenance as well as capacities of moisture absorption and retention in humid and dry environment. With the increasing of content of polysaccharides in TPS, apparent viscosity of TPS increased; and viscosity of TPSⅠ was four times as much as that of TPSⅡ.

Key words: tea polysaccharides, food functionality, diabetes, healthy food

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