https://scholars.lib.ntu.edu.tw/handle/123456789/413336
標題: | The roles of catechins and caffeine in cream formation in a semi-fermented tea | 作者: | Chao Y.C. Chiang B.H. |
關鍵字: | Caffeine;Catechins;Tea cream | 公開日期: | 1999 | 卷: | 79 | 期: | 12 | 起(迄)頁: | 1687-1690 | 來源出版物: | Journal of the Science of Food and Agriculture | 摘要: | The mechanism of cream formation in a semi-fermented tea was investigated by adding caffeine or catechins to the de-creamed tea infusions. The addition of catechins to the clarified infusion could not re-induce cream formation. However, creaming occurred again after replenishing the de-creamed tea infusion with caffeine. It was thought that the ester-form catechins which possessed a galloyl group and a hydroxylphenyl B ring acted like a claw. They could thus entrap and interact with caffeine more effectively through hydrogen bonding and hydrophobic interaction to form a large complex, resulting in creaming. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413336 | ISSN: | 00225142 | DOI: | 10.1002/(SICI)1097-0010(199909)79:12<1687 |
顯示於: | 食品科技研究所 |
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