Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-13 DOI:10.1016/j.foodchem.2024.142009

Wei Chen, Jiayi Chen, Zixin Ni, Wangjing Wu, Junjie Dong, Zi Wang, Yuefei Wang, Jihong Zhou

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Abstract

Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle electrophoresis and biochemical analysis revealed that pH (≈6.0), catechins (such as EGCG), amino acids (such as valine), pectin, soluble proteins and lipids enhanced foam formation. These components affected matcha's foaming through inter-component complexation, hydrophobic interaction of groups and intermolecular hydrogen bonds. EGCG had the greatest impact on foaming ability (1.89-fold), while amino acids primarily stabilized the foam. At the molecular level, phenolic hydroxyl groups close to each other promoted foaming, whereas alcoholic hydroxyl groups had the opposite effect. Phenol (5.17-fold) and n-propanol (8.03-fold) were the most effective foam promoters among phenols and alcohols. This study enhances our understanding of tea foam's biochemical mechanisms, driving innovation in food and beverage products.

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抹茶泡沫形成的综合研究：理化成分分析和影响发泡特性的机制

茶叶泡沫对于新食品和饮料创新至关重要。这项研究考察了九种类型和等级的抹茶，确定龙井 43 为具有良好发泡特性的优质抹茶原料。泡沫扫描、颗粒电泳和生化分析表明，pH 值（≈6.0）、儿茶素（如 EGCG）、氨基酸（如缬氨酸）、果胶、可溶性蛋白质和脂质可促进泡沫的形成。这些成分通过成分间的复合、基团间的疏水作用和分子间的氢键影响抹茶的发泡。EGCG 对发泡能力的影响最大（1.89 倍），而氨基酸则主要起到稳定泡沫的作用。在分子水平上，相互靠近的酚羟基促进发泡，而醇羟基的作用则相反。在酚类和醇类中，苯酚（5.17 倍）和正丙醇（8.03 倍）是最有效的泡沫促进剂。这项研究加深了我们对茶叶泡沫生化机制的了解，推动了食品和饮料产品的创新。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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