State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
Chengdu Medical College, Chengdu 610500, China.
Food Chem. 2024 May 30;441:138340. doi: 10.1016/j.foodchem.2023.138340. Epub 2023 Dec 30.
This present study investigated the masking effect of high methoxyl pectin, xanthan gum, and gum Arabic on the astringency of the traditional herbal formula Triphala and further examined the mechanism of polysaccharide reducing astringency. Results of sensory evaluation and electronic tongue illustrated that 0.6 % pectin, 0.3 % xanthan gum, and 2 % gum Arabic had a substantial deastringent effect. The polyphenols in Triphala are basically hydrolysable tannins, which with high degree of gallic acylation may be the main astringent component of Triphala. Moreover, the three polysaccharides can combine with β-casein through CO and NH groups to form soluble binary complexes and decrease the secondary structure of β-casein. When polysaccharides were added to the Triphala-protein system, polyphenol-protein precipitation was also diminished, and they were capable of forming soluble ternary complexes. Consequently, the competition between polysaccharides and polyphenols for binding salivary proteins and the formation of ternary complexes help decrease the astringency of Triphala.
本研究考察了高甲氧基果胶、黄原胶和阿拉伯胶对传统草药配方 Triphala 涩味的掩蔽作用，并进一步探讨了多糖降低涩味的机制。感官评价和电子舌的结果表明，0.6%的果胶、0.3%的黄原胶和 2%的阿拉伯胶有显著的脱涩效果。Triphala 中的多酚基本上是可水解鞣质，其中高度没食子酰化的可能是 Triphala 的主要涩味成分。此外，三种多糖可以通过 CO 和 NH 基团与 β-酪蛋白结合形成可溶性二元复合物，并降低 β-酪蛋白的二级结构。当多糖被添加到 Triphala-蛋白质体系中时，多酚-蛋白质沉淀也减少了，它们能够形成可溶性三元复合物。因此，多糖和多酚与唾液蛋白结合的竞争以及三元复合物的形成有助于降低 Triphala 的涩味。
