茶叶蛋白的酶法提取及性能研究

范文编号:SW072  范文字数:10676,页数:25

摘要：随着对茶叶药理保健功能的深入研究，现代科学已证明：茶叶不仅能品饮，还具有药用、食用等功能。茶叶含有丰富的营养物质被人体吸收后可为人体生理调节提供物质和能量以及补充人体营养。本文研究了茶叶中非水溶性蛋白质提取工艺, 选用碱性蛋白酶按碱性蛋白酶正交实验和单因素实验确定的最适作用条件，即加酶量4％、液固比35：1、提取时间4h，pH＝8.0，温度60℃提取茶叶蛋白。在该工艺条件下提取茶叶蛋白，提取率可以达到41.85％。本实验中我们从茶叶中分离出茶叶蛋白质，并对所得茶叶蛋白进行酶法水解改性，再对改性前后的茶叶蛋白的功能性质指标如吸油性、持水力和凝胶性等进行了对比性研究。实验发现酶法改性茶叶蛋白与改性前茶叶蛋白的功能性质相比，吸油性，持水力有所提高，其凝胶性则相差无几。
关键词：酶法提取；茶叶蛋白；改性；功能性质

The Extraction Technology and the Performance Research of Tea Protein
Abstract: With the studies on the health protection function, it was proved that tea is not only can be drunk, but also have officinal function. Tea can provide nutrition and energy when it is absorbed by our body. In this article, Tea protein was extracted from the tea leaves residues with water solution by alkaline protein enzyme. The optimum extraction technology was achieved: the enzyme concentration 4%, water: tea ratio 40:1, the extraction time 4h, pH 8.0, extraction temperature 60℃. Under this condition, the maximum extracting rate of tea protein was 41.85%. Moreover, the crude tea protein was hydrolyzed by enzymatic method. The modified tea protein and crude tea protein were tested on oil absorbability, water absorption and emulsibility separately. The results showed that the modification methods could obviously improved the functional properties of tea protein on oil absorbability, water absorption, but emulsibility of modified protein was the same as crude protein.

Key words：Extraction technology; Tea protein; Modification; Functional properties

目  录
中文摘要 I
英文摘要 II
目  录 III
1  绪论 1
1.1 茶叶资源 1
1.2 茶叶蛋白的组成 1
1.3 目前茶叶蛋白的利用情况及本课题的研究内容 2
2  实验部分 4
2.1 材料 4
2.2 方法 5
3  结果与讨论 8
3.1 茶叶蛋白质酶法提取工艺的研究 8
3.2 乙醇、丙酮、硫酸铵、等电点沉淀法的比较结果 16
3.3 脱色方法的选择 17
3.4 茶叶蛋白和酶法改性蛋白的功能性质测定结果 18
4  总结与展望 19
致 谢 20
参考文献 21

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