非水溶茶葉蛋白的提取工藝優化

生物工程論文編號:SW011  論文字數:8900,頁數:22

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 茶渣問題 1
 1.2 茶葉蛋白質的提取方法 2
 1.3國內外現狀及課題研究的內容和意義 2
2. 實驗部分 3
 2.1 實驗材料與儀器試劑 3
 2.2茶渣的組成成分測定 5
 2.3非水溶茶葉蛋白質的提取 7
 2.4茶葉蛋白質的提取率 7
 2.5優化非水溶性茶葉蛋白提取工藝 8
3. 結果與討論 9
 3.1 茶渣組成成分分析  9
 3.2茶葉蛋白質的提取 11
 3.3提取工藝的優化 12
4．總結與展望 15
致謝 16
參考文獻 17

摘 要：據一些零星的文獻初步研究報道，茶葉蛋白和茶多酚一樣具有一定的保健功能，而且茶葉蛋白既營養又保健。本文采用微量凱氏定氮法測得茶渣中含有22.99%的非水溶性茶葉蛋白質。用稀堿液提取茶渣中的蛋白質，測得提取后的粗茶葉蛋白質純度達到40.97%。經過實驗優化提取工藝后，提取后的茶渣中的非水溶性茶葉蛋白質含量僅剩0.020 g/100ml—0.035g/100ml，同時減少提取所用稀堿液的量,為一次性提取所需的洗堿液量的2/3，并且相對一次性提取，還稍微提高了非水溶性茶葉蛋白質的提取率。這些研究為茶葉的綜合利用和開發新蛋白質資源作了初步探索。為茶葉保健食品的開發和茶葉食品的加工工藝和生產技術提供理論依據。
關鍵詞：非水溶性茶葉蛋白；提取工藝；優化

Optimization the extraction technology of Water insoluble tea protein

Abstract: Some report showed that tea protein, as well as tea polyphenols, has certain health-caring function. In this paper, trace Kjeldahl Chazha measured by the presence of 22.99 percent of non-tea water-soluble protein. Chazha dilute alkali used in the extraction of protein, measured after the extraction of crude protein purity of tea reached 40.97 percent. After optimization of extraction technology, the Chazha extraction of non-water-soluble protein content of tea only 0.020 g/100ml-0.035g/100ml, while reducing the extract used dilute the amount of alkali, to extract the required one-time washing base Solution of the 2 / 3, and relatively one-time extraction, is also a slight increase in non-tea water-soluble protein extraction rate.These studies have made an initial research for the comprehensive utilization of tea and the development of new protein resources. And they also have provided the theoretical basis for the development of health food and the tea food processing and production techniques.

Keywords：Water insoluble tea protein; extraction technology