红碎茶发酵过程中蛋白质组成含量变化规律的研究

STUDIES ON THE DEVELOPING PATTERN OF PROTEIN COMPOSITION AND CONTENT IN BROKEN BLACK TEA DURING THE FERMENTATION

本研究探讨了红碎茶发酵过程中简单蛋白质组成和复合蛋白的含量变化规律。在发酵过程中,简单蛋白质含量逐步减少,复合蛋白含量不断增加,两者的含量变化高度相关。发酵叶的简单蛋白质中,谷蛋白占64％左右.发酵过程简单蛋白质的含量减少主要是谷蛋白,占减少总量的66％～72％,其次是醇溶蛋白、白蛋白、球蛋白。研究表明,红碎茶发酵过程能与多酚类及其氧化产物产生结合的蛋白质主要是谷蛋白.发酵叶温高,蛋白质与多酚类的结合作用加强,各类简单蛋白质的减少量和复合蛋白的增加量都明显提高,发酵叶中水溶性多酚类、儿茶素的保留量明显下降。发酵60～80min,蛋白质的结合作用最大.

The research investigated the developing pattern of the simple protein composition and combined protein content of broken black tea during its fermentation. In the process of fermentation, the quantity of simple protein gradually decresed, but combined protein continuously increased. The content variance of both kinds of protein was highly interrelated. It was found glutelin was about 64 % in the simple protein during the fermentation. On the decrease of simple protein during the fermentatoin.it was mainly due to the glutelin decrement which occupied 66%-72% of the total decrement. The vesidual was the decrements of prolamin.alumin and globulin. The study showed that glutelin was the major protein which can combine the polyphenols and its oxides during the fermentation of broken black tea. As the fermentation temperature was higher,the combination effect of protein and polyphenols was stronger,and the decrement of different kinds of simple protein and the increment of complex protein were increased significantly. While the fermentation was processing,the retention of water-soluble polyphenols and catechin sharply decreased. After 60-80 minutes of fermentation,the protein combination effect was the strongest.