The interaction of protein and polyphenol species in ready to drink black tea liquor production

Journal of Food Process Engineering

Volumn 33, Issue 3, 2010, Pages 481-505

  Wu, D ^a   Bird, M R ^a  

^a University of Bath   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BINDING MECHANISMS; BLACK TEA; FT-IR SPECTRUM; GEL-FILTRATION CHROMATOGRAPHY; POLYPHENOLS; PROTEIN ISOLATES; SECONDARY STRUCTURES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; TOTAL PHENOLS;

ALKALINITY; BINDING SITES; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; GEL PERMEATION CHROMATOGRAPHY; GELS; PHENOLS; SODIUM; SODIUM SULFATE; WAVELET TRANSFORMS; ZINC;

PROTEINS;

CAMELLIA SINENSIS;

EID: 77953487295     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00286.x     Document Type: Article

References (35)

1. ASTILL, C., BIRCH, M.R., DACOMBE, C., HUMPHREY, P. MARTIN, P.T. 2001. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J. Agric. Food Chem. 49, 5340 5347.
2. BALENTINE, D.A. 1992. Manufacturing and chemistry of tea: Phenolic compounds in food and their effects on health. Am. Chem. Soc. Symp. 506, 102 116.
3. BARUAH, A.M. 2003. Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing. J Agric. Food Chem. 51, 6578 6588.
4. BEVERIDGE, T., VETO, L. HARRISON, J.E. 1998. Formation of chain-like structures in apple juice haze. Lebensm. Wiss Technol. 31, 74 77. (Pubitemid 128654766)
5. CHARLTON, A.J., BAXTER, N.J., KHAN, M.L., MOIR, A.J.G., HASLAM, E., DAVIES, A.P. WILLIAMSON, M.P. 2002. Polyphenol/peptide binding and precipitation. J. Agric. Food Chem. 50, 1593 1601.
6. CHITTUR, K. 1997. FTIR and Protein Secondary Structure. http://www.eng.uah.edu/∼kchittur/bmreview/node6.html (accessed December 19, 2007).
7. DEGENHARD, A., ENGELHARDT, U.H., WENDT, A.S. WINTERHALTER, P. 2000. Isolation of black tea pigments using high-speed countercurrent chromatography and studies on properties of black tea polymers. J. Agric. Food Chem. 48 (11 5200 5205.
8. EVANS, P.J. 2008. Membrane - solute - cleaning agent interaction during the ultrafiltration of black tea liquor. PhD thesis, University of Bath, UK.
9. EVANS, P.J. BIRD, M.R. 2006. Solute - membrane interactions during the ultrafiltration of black tea liquor. Food Bioproducts Process. 84 (C4 292 301.
10. EVANS, P.J., BIRD, M.R., PIHLAJAMAKI, A. NYSTROM, M. 2008. The influence of hydrophobicity, roughness and charge upon ultrafiltration membranes for black tea liquor clarification. J. Memb. Sci. 313 (2008 250 262.
11. FINK, A.L. 1997. Methods of determining protein structure. http://www.chemistry.ucsc.edu/∼fink/200lecture/5-97.htm (accessed December 19, 2007).
12. FRAZIER, R.A., PAPADOPOULOU, A., HARVEY, I.M., KISSOON, D. GREEN, R.J. 2003. Probing protein-tanning interactions by isothermal titration microcalorimetry. J. Food Chem. 51, 5189 5195.
13. FREITAS, V.D., CARVALHO, E. MATEUS, N. 2003. Study of carbohydrate influence on protein-tannin aggregation by nephelometry. Food Chem. 81, 503 509.
14. HAGERMAN, A.E., RICE, M.E. RITCHARD, N.T. 1998. Mechanisms of protein precipitation for two tannins, pentagalloyl glucose and epicatechin (4->8) catechin (procyanidin). J. Agric. Food Chem. 46, 2590 2595.
15. HORIE, H. KOHATA, K. 2000. Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis. J. Chromatogr. 881, 425 438.
16. HSU, J.C. HEATHERBELL, D.A. 1987. Heat-unstable proteins in wine. I. characterization and removal by bentonite fining and heat treatment. Am. J. Enol. Vitic. 38, 11 16.
17. HU, Q., PAN, G. ZHU, J. 2001. Effect of selenium on green tea preservation quality and amino acid composition of tea protein. J. Hortic. Sci. Biotechnol. 76 (3 344 346.
18. JABS, A. 2005. Determination of secondary structure in proteins by fourier transform infrared spectroscopy (FTIR). From the IMB Jena Image Library web page. http://www.imb-jena.de/ImgLibDoc/ftir/IMAGE-FTIR.html (accessed August 1, 2005).
19. KRISHNAN, R. MARU, B.G. 2006. Isolation and analyses of polymeric polyphenol fractions from black tea. Food Chem. 94, 331 340.
20. LEE, M.J., PRABHU, S., MENG, X.F., LI, C. YANG, C.S. 2000. An improved method for the determination of green and black tea polyphenols in biomatrices by high-performance liquid chromatography with coulometric array detection. Anal. Biochem. 279, 164 169.
21. LIN, J.K., LIN, C.L., LIANG, Y.C., LIN-SHIAU, S.Y. JUAN, I.M. 1998. Survey of catechins, gallic acid and methylxanthines in green, oolong, pu-erh, and black tea. J. Agric. Food Chem. 46, 3635 3642.
22. LIN, Y.L., JUAN, I.M., CHEN, Y.L., LIANG, Y.C. LIN, J.K. 1996. Composition of polyphenols in fresh tea leaves and association of their oxygen radical-absorbing capacity with antiproliferative actions in fibroblast cell. J. Agric. Food Chem. 44, 1387 1394.
23. LUCK, G., LIAO, H., MURRAY, N.J., GRIMMER, H.R., WARMINSKI, E.E., WILLIAMSON, M.P., LILLEY, T.H. HASLAM, E. 1994. Polyphenols, astringency and proline-rich proteins. Phytochemistry 37 (2 357 371.
24. LUNDER, T.L. 1992. Catechins of green tea: Antioxidant activity. Am. Chem. Soc. Symp. 507, 114 120 Nestle Research Centre).
25. PAPADOPOULOU, A., GREEN, R.J. FRAZIER, R.A. 2005. Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study. J. Agric. Food Chem. 53, 158 163.
26. SIEBERT, K.J. 1999. The effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47 (2 353 362.
27. SIEBERT, K.J., CARRASCO, A. LYNN, P.Y. 1996. Formation of protein-polyphenol haze in beverages. J. Agric. Food Chem. 44 (8 1997 2005.
28. 2O solution. Anal. Chem. 74 (16 4076 4080. (Pubitemid 34912907)
29. TODISCO, S., TALLARICO, P. GUPTA, B.B. 2002. Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes. Innov. Food Sci. Emerg. Technol. 3, 255 262.
30. VAN DE WEERT, M., HARIS, P.I., HENNINK, W.E. and CROMMELIN, D.J.A. 2001. Fourier transform infrared spectrometric analysis of protein conformation: Effect of sampling method and stress factors. Anal. Biochem. 297, 160 169.
31. VERGE, S., RICHARD, T., MOREAU, S., RICHELME-DAVID, S., VERCAUTEREN, J., PROME, J.C. MONTII, J.P. 2002. First observation of non-covalent complexes for a tannin-protein interaction model investigated by electrospray ionization mass spectroscopy. Tetrahedron Lett. 43, 2363 2366.
32. WATERS, E.J., WALLANCE, W. WILLIAMS, P.J. 1992. The identification of heat-unstable wine proteins and their resistance to peptidases. J. Agric. Food Chem. 40, 1514 1519.
33. WU, D. BIRD, M.R. 2007. The fouling and cleaning of UF membranes during the filtration of model tea component solutions. J. Food Process Eng. 30 (3 293 323.
34. WU, L.C. SIEBERT, K.J. 2002. Characterization of haze-active proteins in apple juice. J. Agric. Food Chem. 50, 3828 3834.
35. ZANDOMENGEGHI, G., KREBS, M.R.H., MCCAMMON, M.G. FÄNDRICH, M. 2004. FTIR reveals structural differences between native ß-sheet proteins and amyloid fibrils. Protein Sci. 13, 3314 3321.