摘要
基于茶业发展现状,本着开发利用茶渣蛋白为目标,对茶渣蛋白的功能特性开展研究。结果表明:茶渣蛋白在pH 4.0附近氮溶解指数最低,其吸水性为4.13g/g,吸油性为4.86g/g,茶蛋白具有优于大豆蛋白的乳化性、乳化稳定性、起泡性和起泡稳定性,且这四个功能特性几乎不受浓度影响,其原因可能是由于提取过程中部分变性所致。综合来说,茶渣蛋白的部分功能特性虽然优于大豆蛋白,但受溶解性限制,其应用仍需进一步开发。
Base on the reality of tea industry, this paper aimed at developing the utilization of tea residue protein which extracted from by-product of tea extract producing company with large amount. Therein, the functional properties of tea residue protein were investigated. The results showed that tea residue protein had the lowest nitrogen solubility index （NSI） at pH 4.0, and its water absorption capacity and oil absorption capacity was 4.13 g/g and 4.86 g/g, respectively. Tea residue protein was superior in emulsion capacity, emulsion stability, foam capacity and foam stability compared with soy bean protein, which may be due to the partially denaturation of protein reduced by extraction. In general, tea residue protein is better than soybean protein in terms of some functional properties, but the utilization is limited by its poor solubility and still needs more efforts.
出处
《中国茶叶加工》
2012年第3期31-34,7,共5页
China Tea Processing
基金
浙江省公益性技术应用研究计划项目(2010C32053)
关键词
茶渣蛋白
功能特性
氮溶解指数
乳化性
起泡性
Tea residue protein, Functional properties, NSI, Emulsion capacity, Foam capacity
