茶渣蛋白理化特性研究

Physiochemical Properties of Tea Residue Protein

对碱提制备的茶渣蛋白的氨基酸构成、分子量分布和蛋白体外消化性进行了研究,结果表明:茶渣蛋白中氨基酸种类丰富,其中必需氨基酸含量均高于FAO/WHO/UNU1985年的推荐值;茶渣蛋白SDS-PAGE分子量分布呈现四条主要条带,对应分子量分别为40.54kDa、30.77kDa、24.09kDa和20.04kDa;茶渣蛋白的体外消化性比大豆蛋白低20%。

Amino acid composition of tea residue protein produced by alkali extraction was analyzed,and the result shows that amino acids varieties are various in tea residue protein and the essential amino acid contents are higher than the value of FAO/WHO/UNU1985 Recommendation.The SDS-PAGE result indicates that there are four main bands with molecular weights of 40.54kDa、30.77kDa、24.09kD and 20.04kDa,respectively.The in vitro digestion results demonstrates that the tea residue protein has lower digestibility than soybean protein by 20%.