Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase-Reference-Cited by-同舟云学术

Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase

Published:2023-05-30 Issue:1 Volume:33 Page:47-61
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Chen Xiaoqiang,Chen Tingting,Liu Jiayan,Wei Yan’an,Zhou Weilong

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01341-x.pdf

Reference30 articles.

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2. Chen XQ. Method for preparing theabrownin by taking tea polyphenol as active ingredients through adopting compound enzyme process. Chinese Patent, 201210416491.9 (2013)

3. Chen XQ, Xie JC, Huang W, Shao SR, Wu ZQ, Wu L, Li Q. Comparative analysis of physicochemical characteristics of green tea polysaccharide conjugates and its decolored fraction and their effect on HepG2 cell proliferation. Industrial Crops and Products. 131: 243-249 (2019)

4. Chen XQ, Hu YX, Wang BJ, Chen Y, Yuan Y, Zhou WL, Song W, Wu ZQ, Li XT. (2022a) Characterization of theabrownins prepared from tea polyphenols by enzymatic and chemical oxidation and their inhibitory effect on colon cancer cells. Frontiers in Nutrition. 9: 849728

5. Chen XQ, Wang CP, Wang CY, Liu CX, Yuan Y, Wang BJ, Wu GL, Han Y, Zhao YL, Wu ZQ, Li XT. The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues. Food Hydrocolloids. 124: 107315 (2022b)

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