现代食品科技2011，Vol.27Issue(6)：673-677,5.
碱提酸沉法提取茶叶蛋白质的研究
Extraction of Tea Protein using Alkali Extraction-acid Precipitation Method
摘要
Abstract
Extraction of tea-protein from green tea by using alkali extraction and acid precipitation was investigated. Amino acid compositions of the tea protein ware also analyzed. The results showed that the optimum extraction parameters were NaOH 0.3 mol/L, green tes/water solution (m/V) 1:25, temperature50 ℃, stirring time 1 h and extraction times twice, under which the protein extraction efficiency was 85.50％. The best pI of the tea protein was 3.0, the protein concentration precipitation rate was 67.85％ and the protein content was 47.76％. The tea protein contained 18 kinds of amino acid, in which essential amino acids were 40.68％. Amino acid score of tea protein was higher than soybean protein and close to those of breast milk und milk, which indicated that tea protein was one of high quality leaf proteins. This method is easy to operate, low-cost and highly efficient, thereby being suitable for the massive industrial production of tea protein.关键词
茶叶/蛋白质/碱提酸沉/氨基酸分析Key words
tea/ protein/ alkali extraction and acid precipitation/ amino acid analysis引用本文复制引用
陆晨,张士康,朱科学,王彬,周惠明..碱提酸沉法提取茶叶蛋白质的研究[J].现代食品科技,2011,27(6):673-677,5.基金项目
浙江省公益性技术应用研究计划项目(2010C32053) （2010C32053）
