茶葉蛋白功能性質(zhì)研究

食品科學(xué)論文編號(hào):SP126  論文字?jǐn)?shù):7350,頁(yè)數(shù):21

目  錄
中文摘要 I
英文摘要 II
目錄 III
1.  緒論 1
1.1  茶葉 1
1.2  茶葉蛋白. 1
1.2.1  茶葉蛋白的組成. 1
1.2.2  茶葉蛋白的提取方法. 2
1.3  國(guó)內(nèi)茶葉蛋白的研究情況. 3 
1.4  本課題的研究?jī)?nèi)容和意義 3
2.  實(shí)驗(yàn)部分 4
2.1  實(shí)驗(yàn)材料 4
2.2  主要試劑 4
2.3  主要儀器和設(shè)備 4
2.4  實(shí)驗(yàn)方法 4
     2.4.1  堿法提取茶葉蛋白 4
     2.4.2  持水性 5
     2.4.3  吸水性 5
     2.4.4  乳化性及乳化穩(wěn)定性 5
     2.4.5  吸油性 5
     2.4.6  起泡性和泡沫穩(wěn)定性 5
     2.4.7  凝膠性 6
     2.4.8  溶解性 6
     2.4.9  SDS—電泳分析茶葉蛋白分子量的分布 7
     2.4.10  氨基酸組成和含量 7
     2.4.11  雙向電泳分析相對(duì)分子量 7

3. 結(jié)果與討論 8
3.1  蛋白質(zhì)提取結(jié)果 8
3.2  標(biāo)準(zhǔn)蛋白質(zhì)溶解曲線 8
3.3  茶葉蛋白溶解性曲線 8
3.4  兩種茶葉蛋白功能性質(zhì)比較  9                    
3.5  SDS—電泳分析茶葉蛋白分子量的分布 10 

    3.6  氨基酸組成和含量 12                            
 3.7  雙向電泳分析相對(duì)分子量 13                                        
4．總結(jié)與展望 16
致謝 17
參考文獻(xiàn) 18

摘 要：茶是最受人們歡迎的健康飲料之一,茶葉中含有茶蛋白、茶多酚、茶多糖和咖啡堿。我國(guó)在提高茶葉產(chǎn)量、茶葉質(zhì)量及提取茶葉有效成分等方面進(jìn)行了大量的研究工作，取得了重要成果。在茶葉蛋白方面的研究也取得了一些初步的研究，本課題研究的是茶葉蛋白相關(guān)的功能性質(zhì)。采用堿法分別提取茶葉蛋白和茶葉鮮蛋白,對(duì)兩種蛋白的溶解性、分子量、氨基酸成分、吸水性、持水性、吸油性、乳化性、乳化穩(wěn)定性、起泡性、凝膠性等功能性質(zhì)進(jìn)行了研究。結(jié)果表明干茶葉蛋白的吸油性、凝膠性和乳化性比新鮮茶葉蛋白好，而溶解性、吸水性、乳化穩(wěn)定性、起泡性和起泡穩(wěn)定性不如新鮮茶葉蛋白。對(duì)兩種茶葉蛋白的分子量分布和氨基酸成分也做了研究，結(jié)果蛋白質(zhì)組分差異不大,茶葉蛋白各條區(qū)帶的分子量大小差別較小；氨基酸成分則是除半胱氨酸是新鮮茶葉蛋白含量稍高點(diǎn)，其它氨基酸成分都是干茶葉蛋白含量高。并從營(yíng)養(yǎng)性、功能性方面綜合評(píng)價(jià)茶葉蛋白的開(kāi)發(fā)價(jià)值及在食品中的應(yīng)用前景。

關(guān)鍵詞：茶葉蛋白；堿法；功能性質(zhì)；氨基酸分析；雙向電泳

Abstract: The tea is one of the most popular healthy drinkables, it includes tea protein, tea polysaccharide, tea polysaccharide and coffee pot. Tea protein was extracted using alkaline method form fired and fresh tea, respectively, then the solubility, molecular weights, amino acids composition, water absorption, oil absorption, emulsion capacity, emulsion stability, foaming capacity, foaming stability and gelation of the two proteins were tested and compared. The results showed that oil absorption, emulsion capacity and gelation of protein from fired tea was better than that extracted from fresh tea, but the solubility, water absorption, emulsion stability, foaming capacity and foaming stability of protein from fresh tea was better than that extracted from fired tea. The molecular weights and amino acids composition of the two proteins were also studied. The results showed that the molecular weights of the two proteins have little difference, the amino acids composition from fired tea was better than that extracted from fresh tea but CYS.

Keywords：Tea protein; Alkaline method; Functional properties ; Amino acid; Two-dimensional electrophoresis