茶葉蛋白的酶法提取及性能研究

生物工程論文編號(hào):SW072  論文字?jǐn)?shù):10676,頁(yè)數(shù):25

目  錄
中文摘要 I
英文摘要 II
目  錄 III
1  緒論 1
1.1 茶葉資源 1
1.2 茶葉蛋白的組成 1
1.3 目前茶葉蛋白的利用情況及本課題的研究?jī)?nèi)容 2
2  實(shí)驗(yàn)部分 4
2.1 材料 4
2.2 方法 5
3  結(jié)果與討論 8
3.1 茶葉蛋白質(zhì)酶法提取工藝的研究 8
3.2 乙醇、丙酮、硫酸銨、等電點(diǎn)沉淀法的比較結(jié)果 16
3.3 脫色方法的選擇 17
3.4 茶葉蛋白和酶法改性蛋白的功能性質(zhì)測(cè)定結(jié)果 18
4  總結(jié)與展望 19
致 謝 20
參考文獻(xiàn) 21

摘要：隨著對(duì)茶葉藥理保健功能的深入研究，現(xiàn)代科學(xué)已證明：茶葉不僅能品飲，還具有藥用、食用等功能。茶葉含有豐富的營(yíng)養(yǎng)物質(zhì)被人體吸收后可為人體生理調(diào)節(jié)提供物質(zhì)和能量以及補(bǔ)充人體營(yíng)養(yǎng)。本文研究了茶葉中非水溶性蛋白質(zhì)提取工藝, 選用堿性蛋白酶按堿性蛋白酶正交實(shí)驗(yàn)和單因素實(shí)驗(yàn)確定的最適作用條件，即加酶量4％、液固比35：1、提取時(shí)間4h，pH＝8.0，溫度60℃提取茶葉蛋白。在該工藝條件下提取茶葉蛋白，提取率可以達(dá)到41.85％。本實(shí)驗(yàn)中我們從茶葉中分離出茶葉蛋白質(zhì)，并對(duì)所得茶葉蛋白進(jìn)行酶法水解改性，再對(duì)改性前后的茶葉蛋白的功能性質(zhì)指標(biāo)如吸油性、持水力和凝膠性等進(jìn)行了對(duì)比性研究。實(shí)驗(yàn)發(fā)現(xiàn)酶法改性茶葉蛋白與改性前茶葉蛋白的功能性質(zhì)相比，吸油性，持水力有所提高，其凝膠性則相差無(wú)幾。
關(guān)鍵詞：酶法提取；茶葉蛋白；改性；功能性質(zhì)

The Extraction Technology and the Performance Research of Tea Protein
Abstract: With the studies on the health protection function, it was proved that tea is not only can be drunk, but also have officinal function. Tea can provide nutrition and energy when it is absorbed by our body. In this article, Tea protein was extracted from the tea leaves residues with water solution by alkaline protein enzyme. The optimum extraction technology was achieved: the enzyme concentration 4%, water: tea ratio 40:1, the extraction time 4h, pH 8.0, extraction temperature 60℃. Under this condition, the maximum extracting rate of tea protein was 41.85%. Moreover, the crude tea protein was hydrolyzed by enzymatic method. The modified tea protein and crude tea protein were tested on oil absorbability, water absorption and emulsibility separately. The results showed that the modification methods could obviously improved the functional properties of tea protein on oil absorbability, water absorption, but emulsibility of modified protein was the same as crude protein.

Key words：Extraction technology; Tea protein; Modification; Functional properties