| 摘要 |
PURPOSE: To obtain the subject new glycoside, capable of improving astringency and stypticity and excellent in taste and useful for foods, favorite foods, cosmetics and medicines, etc., by reacting a mixture of a tea polyphenol, such as epigallocatechin, and dextrin, etc., with an enzyme. CONSTITUTION: This new polyphenol glycoside is expressed by the formula [R1 and R2 are each OH or a maltooligosaccharide residue having 2-10 polymerization degree; X is H or OH; Y is OH or galoyl; (n) is an integer of 1-9] [e.g. (-)-epigallocatechin 3',7-di-O-α-D-glucopyranoside]. The glycoside is improved in astringency and stypticity of tea polyphenols and excellent in taste and useful in wide fields such as foods, favorite foods, medicines, etc. The polyphenol glycoside is obtained by mixing a tea polyphenol such as (epi)gallocatechin(3- O-gallate) with dextrin, cyclodextrin, starch, etc., and reacting the mixture with cyclomaltodextringlucanotransferase. |
