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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (2): 102-107.doi: 10.13305/j.cnki.jts.2006.02.005

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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

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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