微波辅助提取茶叶蛋白质的工艺及其性质研究

Studies on the Microwave-assisted Extraction and Properties of Protein from Tea

用微波辅助提取茶叶蛋白质,并用考马斯亮蓝染色法测定蛋白质的含量,以Na OH浓度、料液比、微波时间和微波功率为参考因素设计试验,通过单因素试验和正交试验确定了茶叶蛋白质的最佳提取工艺参数,筛选出最佳组合。结果表明,微波辅助提取茶叶蛋白质的最佳条件为:Na OH浓度0.12 mol/L,料液比1∶30(g∶m L),微波时间115 s,微波功率440 W。在此条件下,茶叶蛋白质提取率达到11.26%。另外还对茶叶蛋白质的吸水性、吸油性和持水性进行了研究,其中提取得到的茶叶蛋白质吸水量为1.797m L/g,吸油量为0.998 m L/g,持水能力为1.64 g/g。由此可知,微波辅助提取法大大缩短了浸提时间,提高了茶叶蛋白质的提取率。

Protein was extracted by microwave-assisted method from tea,and the protein content was determinied by Coomassie Brilliant Blue Staining Design Experiment for reference factor with Na OH concentration,solid-liquid ratio,microwave time and microwave power.The optimum extraction conditions were determined through single factor experiment and orthogonal experiment of tea protein,and the optimum combination was screened out.The results showed that the optimum conditions of microwave-assisted extraction of tea protein were ：Na OH concentration was 0.12 mol / L,solid-liquid ratio was 1 ∶30 g / m L,microwave time was 115 s and the microwave power was 440 w.Under these conditions, the extraction rate of tea protein reached 11.26%.In addition,the water absorption,oil adsorption ability and water capacity were also studied.Among them,tea protein water absorption was 1.797 m L / g,oil absorption was 0.998 m L / g and water capacity was 1.64 g / g. As a result, it is showed that microwave-assisted extraction could shorten the extraction time and improve yield of tea protein.