摘要
关于茶叶蛋白的研究及其开发利用,目前研究得较多的主要为茶叶蛋白的工业化提取。本文在现有茶渣中茶叶蛋白提取工艺的基础上,采用新的复合酶酶法提取工艺(固液比1∶35,复合酶B加量0.5%,碱浓度0.1N,温度50℃(2h)→90℃(2h)),使蛋白提取率和蛋白纯度都有了较大的提高,分别可达到85.3%和82.4%。并对所提取的茶叶蛋白的酶法水解工艺进行了研究,通过试验,确定了酶法水解茶叶蛋白的最佳酶解工艺条件为:温度50℃、pH9.0、底物浓度10%、酶添加量2%、水解时间4hr;在此条件下,茶叶蛋白的水解度可达74.0%。水解产物中含有大量的小分子蛋白质和多肽,多肽含量可达到40.85%。本研究从根本上解决了茶渣资源开发与利用的主要限制性因素——茶叶蛋白高抗性,从而在一定程度上加大了茶渣资源应用的广泛性和可行性。
The current research on the development of tea protein is mainly focused on tea protein extraction industrialization rather than the full utilization of the tea protein.The enzymatic extraction of tea protein from tea residue by a complex of enzymes is reported in this paper.The extraction condition was：solid to liquid ratio1 ∶35,complex enzyme B0.5%,NaOH 0.1N,under the temperature of 50℃（2h）→90℃（2h））.The extraction rate and purity of extracted protein was reached to as high as 85.3% and 82.4%,respectively.The optimum enzyme hydrolysis conditions were as follows：temperature 50℃,pH9.0,substrate concentration 10%,additive amount of enzymes 2%,time of hydrolysis 4hr.The degree of hydrolysis of tea protein could reach to 74.0% under these conditions.The hydrolysis product contains a large number of small molecule proteins and peptides,and the peptides content can reach 40.85%.Tea residue resources has a relative high protein content so that it is difficult to dissolve and hard to be absorbed by human being.This is the major limiting factor in the development and utilization of tea residue.This research basically solved this problem.Thereby,the utilization of the tea residue resources is extended and becomes feasible.
出处
《中国食品添加剂》
CAS
北大核心
2011年第4期54-58,共5页
China Food Additives
基金
福建省区域重大项目(2009Y3001)
关键词
茶渣
茶叶蛋白
酶法提取
酶法水解
茶叶蛋白肽
tea residue
tea protein
enzymatic hydrolysis
extraction
tea peptides
