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http://dx.doi.org/10.9721/KJFST.2021.53.5.553

Production of green tea jelly using theanine and its physiochemical characterization  

Kim, Seong Gyung (Department of Food Science & Technology, Chonnam National University)
Jeong, Hana (Institute of Agricultural Science and Technology, Chonnam National University)
Im, Ae Eun (Institute of Agricultural Science and Technology, Chonnam National University)
Yang, Kwang-Yeol (Department of Applied Biology, Chonnam National University)
Choi, Yong Soo (Department of Floriculture, Chunnam Techno University)
Nam, Seung-Hee (Department of Food Science & Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 553-560 More about this Journal
Abstract
Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.
Keywords
green tea; theanine jelly; physiochemical property; AChE inhibitory;
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Times Cited By KSCI : 3  (Citation Analysis)
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