中国食品学报2011，Vol.11Issue(5)：52-58,7.
茶渣资源的开发与利用——茶叶蛋白肽的功能性研究
Development and Utilization of Tea Residue As a Resource -Study on the Functional Properties of Tea Peptides
摘要
Abstract
The functional properties of tea peptides derived from enzymatic hydrolyzate of tea protein was studied in this paper. The results indicated that the tea peptides had high antioxidant activity, it can work at very low concentrations. Its maximum elimination rate on hydroxyl radicals, superoxide radicals and DPPH radicals reached as high as 99%, 100% and 97% respectively. Its antioxidative potency was higher than that of ascorbic acid. The tea peptides also had potent effect on scavenging of nitrite, the IC50 was 0.2 mg/Ml, and the elimination of nitrite could reach up to 100%. The results showed that the tea peptides had a high anticoagulation, with the concentration of 3 mg/Ml, its anti-coagulating action was clearly superior to the common anticoagulant sodium citrate. At the dose of 0.75 g/kg, the effects of tea peptides on immunocyte proliferation and functions of mice were significantly enhanced.关键词
茶渣/茶叶蛋白/酶法水解/茶叶蛋白肽/生物活性/功能性Key words
tea residue/tea protein/enzymatic hydrolysis/tea peptides/functional properties引用本文复制引用
靳伟刚,张洋,罗鋆琳,陈萍,林同宝,饶平凡,叶秀云..茶渣资源的开发与利用——茶叶蛋白肽的功能性研究[J].中国食品学报,2011,11(5):52-58,7.基金项目
福建省区域重大项目(2009Y3001) （2009Y3001）
