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Physicochemical properties and cell-based bioactivity of Pu'erh tea polysaccharide conjugates

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单位: [1]Hubei Univ Technol, Coll Bioengn & Food, Wuhan 430068, Hubei, Peoples R China [2]Huazhong Univ Sci & Technol, Tongji Hosp, Dept Anesthesiol, Tongji Med Coll, Wuhan 430030, Hubei, Peoples R China
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关键词: Pu'erh tea Polysaccharide conjugates Protein Physicochemical properties

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Polysaccharide conjugates were prepared from Pu'erh tea and fractionated by DEAE-cellulose DE-52 column chromatography to yield one unexplored polysaccharide-conjugate fraction termed TPC-P with a molecular weight of 251,200 Da. DVS (dynamic vapour sorption) result discovered that the humidity condition of long-term preservation for TPC-P is below 70% RH. Although it contained proteins, TPC-P could not bind to the Coomassie Brilliant Blue dyes G250 and R250. The "shoulder-shaped" ultroviolet absorption peak in TPC-P UV-vis scanning spectum ascribe theabrownins that inevitably adsorbed the polysaccharide conjugate. Zeta potential results demonstrated TPC-P aqueous solution merely presented the negative charge properties of polysaccharides instead of acid-base property of its protein section, and had more stability in greater than pH 5.5. No precipitation or haze occurred in the three TPC-P/EGCG aqueous mixtures during their being stored for 12 h. The phase separation was observed in aqueous mixtures of TPC-P and type B gelatin. TPC-P possessed the fine stability as a function of temperature heating and cooling between 0 and 55 degrees C. It is proposed that some properties of the covalent binding protein of TPC-P were "shielded" by its polysaccharide chains. (C) 2017 Elsevier B.V. All rights reserved.

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出版当年[2016]版:
大类 | 3 区 生物
小类 | 2 区 应用化学 3 区 生化与分子生物学 3 区 高分子科学
最新[2025]版:
大类 | 2 区 生物学
小类 | 2 区 生化与分子生物学 2 区 应用化学 2 区 高分子科学
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出版当年[2015]版:
Q1 POLYMER SCIENCE Q1 CHEMISTRY, APPLIED Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
最新[2023]版:
Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Q1 CHEMISTRY, APPLIED Q1 POLYMER SCIENCE

影响因子: 最新[2023版] 最新五年平均 出版当年[2015版] 出版当年五年平均 出版前一年[2014版] 出版后一年[2016版]

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第一作者单位: [1]Hubei Univ Technol, Coll Bioengn & Food, Wuhan 430068, Hubei, Peoples R China
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