Art

J-GLOBAL ID：201602201663974362   Reference number：16A0314829

Dynamics of Water-soluble Pectin during Unrefined Tea Processing: Content and Molecular Weight Distribution

精製前の茶加工中の水溶性ペクチンの原動力 含量と分子量分布

Author (1)： HIRONO Hisako (National Inst. of Vegetable and Tea Sci., Shizuoka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 22  Issue： 2  Page： 297-300  Publication year： Mar. 2016 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tea production ,  tea ,  pectin ,  water-soluble polymer ,  content (quantity) ,  molecular weight distribution ,  leachate ,  leaf ,  time dependence ,  Tea leaf

JST classification (1)： Alkaloid palatable beverages  (FJ06030D)

Reference (8)：

• Hayashi, N., Ujihara, T., and Kohata, K. (2005). Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Biosci. Biotechnol. Biochem., 69, 1306-1310.
• Hirono, H. and Uesugi, R. (2014). Changes in the content of pectic substances in tea leaves (Camellia sinensis L.) during steam processing of green tea. Food Sci. Technol. Res., 20, 859-865.
• Matsuo, H., Hayashi, N., Ujihara, T., Fujita, S., Tastuno, T., Mitarai, M., Gejima, Y., Toyomitsu, Y., Kinoshita, O., and Taniguchi, T. (2012). Astringency of Kamairi-cha and Sen-cha. Nippon Shokuhin Kagaku Kogaku Kaishi. (in Japanese), 59, 6-16.
• Okada, F. and Furuya K. (1965). Studies on the viscosity of tea extracts. Part I. Tea Res. J. (in Japanese), 12, 267-273.
• Reginald H. W. and Timothy G. T. (1990). Quantitative definition of polysaccharide hydrophilicity. Food Hydrocolloids, 4, 197-203.

Terms in the title (7)： 精製 ,  茶 ,  水溶性 ,  ペクチン ,  原動力 ,  含量 ,  分子量分布