摘要
将从制取茶多酚之后的茶渣中提取并初步纯化的茶粗蛋白进行酸法和酶法水解改性,可大大改善其功能性质指标如溶解性、吸水性、起泡性、乳化性和凝胶性,吸油性稍有降低。改性后的茶蛋白主要功能性质可与大豆分离蛋白媲美,水解程度对上述功能性质有不同程度地影响。在AP-TEMED体系中测定,当该茶粗蛋白浓度为0.1mg/L时对O_2^-·自由基的清除率为52.0%。
The crude tea protein extracted and preliminarily purified from the depolyphenoled tea leaves dregs was hydrolyzed by chemical and enzymatic method respectively. These modification methods could obviously improve the functional proper- ties of tea dregs protein, such as solubility, water absorption, foaming capacity, emulsibility and gelation; but slightly reduce the oil absorbability. The functional properties of modified tea dregs protein could compare favourably with soybeen protein concentrate (SPC). The degree of hydrolysis could influence these functional properties differently. It was also confirmed that in the AP-TEMED system assay the 0.1 mg/L tea crude protein could eliminate the peroxide free radicals with the efficiency of 52.0%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期135-140,共6页
Food Science
关键词
茶蛋白
改性
功能性质
自由基清除
tea protein
modification
functional properties
eliminate peroxide free radicals
