中国食品学报2012，Vol.12Issue(2)：53-60,8.
茶渣蛋白的提取、有限酶解及抗氧化性质研究
Study on Extraction, Limited Enzymatic Hydrolysis and Antioxidant Activity of Tea Dregs Protein Complexes
摘要
Abstract
Objective:There are abundant protein in tea dregs, this study is to develop a new, green, natural an-tioxidants by utilizing waste tea dregs. Methods:Tea dregs protein was extracted by a mixed solution system,then antioxi-dant activity of these proteins in vitro and liposome -meat system after limited enzymatic hydrolysis was ' studied, and comparison with the traditional synthetic antioxidants VC, BHT was engaged. Results:the optimum condition of protein extraction was as follows: ratio of material to solvent 1:40, the extraction time 60 min, the NaOH concentration 0.10 mol/L, the extraction temperature 90 ℃, and one time extraction. Under this condition with pH3.0-4.0, the maximum extracting rate of protein complexes was 76%. By the screening of the hydrolysis of TP with complex protease, the technology was selected as temperature 50 ℃, pH 7.0, ratio of protease to substrate 6 000 U/g, substrateconcentration 1.5%, hydrolysis time 20 min. The DH of tea dregs protein after limited hydrolysis was determined to be 9%. When the concentration of peptide complexes was 0.1 mg/mL, the radical eliminating ratio on DPPH was 90.30%, and the eliminating ratio on hydroxyl radical was 65.18% when the concentration of peptide complex was 1.0 mg/mL The antioxidant activity was more than VC, but less than BHT in LA system. Conclusion: With high security and strong antioxidant activity, tea dregs protein peptide complexes has the potential to replace synthetic antioxidants.关键词
茶渣蛋白/酶解/抗氧化Key words
tea dregs protein/enzymatic hydrolysis/antioxidant引用本文复制引用
赵立娜,汪少芸,饶平凡,江勇,黄家炽,周绍迁..茶渣蛋白的提取、有限酶解及抗氧化性质研究[J].中国食品学报,2012,12(2):53-60,8.基金项目
福建省新世纪优秀人才支持计划资助项目(JA10012) （JA10012）
