不同提取方法对茶渣蛋白功能特性的影响

doi:10.13386/j.issn1002-0306.2012.21.040

不同提取方法对茶渣蛋白功能特性的影响

Effect of the different extracting methods on functional properties of tea-residue protein

摘要

摘要: 以单枞茶叶为实验材料,研究了单一碱法提取、挤压膨化预处理碱法提取、挤压膨化预处理酶法提取对茶渣蛋白功能特性的影响。结果表明,与单一碱法提取的茶渣蛋白相比较,挤压膨化预处理碱法提取的茶渣蛋白吸水性、持水力、起泡性和乳化性分别提高了25%、43.43%、8.79%、5.57%,吸油性降低了8.67%;挤压膨化预处理酶法提取茶渣蛋白吸水性、持水力、起泡性和乳化性分别提高了34.73%、86.87%、18.01%、12.46%,吸油性降低了18.50%;挤压膨化预处理对茶渣蛋白功能特性有一定的改善作用。

Abstract: The effects of modification and functional properties were investigated by the alkali solution extraction, alkali solution extraction with extrusion pretreatment and enzymatic extraction with extrusion pretreatment from the Danzong tea-residue. The results showed that the hydroscopicity, waterholding capacity, foamability and emulsibility of tea-residue protein by alkali solution extraction with extrusion pretreatment increased by 25%, 43.43%, 8.79% and 5.57% respectively and oil absorbability decreased by 8.67% compared with the alkali solution extraction. The same case with the functional properties increased by 34.73%, 86.87%, 18.01% and 12.46% respectively and oil absorbability decreased by 18.50% of enzymatic extraction with extrusion pretreatment. The conclusion was a most useful processing method to improve tea-residue protein functional properties for extrusion pretreatment.