食品工业科技2012，Vol.33Issue(21)：130-133,4.
不同提取方法对茶渣蛋白功能特性的影响
Effect of the different extracting methods on functional properties of tea-residue protein
摘要
Abstract
The effects of modification and functional properties were investigated by the alkali solution extraction, alkali solution extraction with extrusion pretreatment and enzymatic extraction with extrusion pretreatment from the Danzong tea-residue.The results showed that the hydroscopicity,waterholding capacity,foamability and emulsibility of tea-residue protein by alkali solution extraction with extrusion pretreatment increased by 25% ,43.43% ,8.79% and 5.57% respectively and oil absorbability decreased by 8.67% compared with the alkali solution extraction.The same case with the functional properties increased by 34.73%, 86.87%, 18.01% and 12.46% respectively and oil absorbability decreased by 18.50% of enzymatic extraction with extrusion pretreatment.The conclusion was a most useful processing method to improve tea-residue protein functional properties for extrusion pretreatment.关键词
茶渣蛋白/改性蛋白/功能特性Key words
tea- residue protein/modified protein/functional properties分类
轻工纺织引用本文复制引用
谢蓝华,杜冰,张嘉怡,杨公明..不同提取方法对茶渣蛋白功能特性的影响[J].食品工业科技,2012,33(21):130-133,4.基金项目
广东省教育部产学研结合项目（2011B090400071）. （）
