Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins

Various functional components in tea have been well developed, but less research has been explored on glycoproteins in tea. In this paper, three types of glycoprotein fractions, namely tea selenium-binding glycoprotein1–1 (TSBGP1–1), TSBGP2–1, and TSBGP3–1, respectively, were extracted and purified...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2022-06, Vol.77 (2), p.258-264
Hauptverfasser:	Zhu, Jiangxiong, Chen, Xueqing, Li, Fanglan, Wei, Kang, Chen, Jiwang, Wei, Xinlin, Wang, Yuanfeng
Format:	Artikel
Sprache:	eng
Schlagworte:	AKT protein Chemical analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Composition Correlation analysis Diabetes mellitus Ecology Enrichment Food Science Fourier analysis Fourier transforms Gluconeogenesis Glucose Glucose metabolism Glycoproteins Green tea Infrared analysis Insulin Kinases Metabolism Molecular structure Molecular weight Monosaccharides Nutrition Original Paper Physicochemical properties Plant Physiology Protein composition Protein structure Proteins Secondary structure Selenium Stability analysis Substrates Thermal stability
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