茶渣蛋白提取工艺研究

蔡志宁; 王春燕; 梁翠金; 黎清裕

doi:10.13305/j.cnki.jts.2008.04.001

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茶叶科学 ›› 2008, Vol. 28 ›› Issue (4) : 309-312. DOI: 10.13305/j.cnki.jts.2008.04.001

茶渣蛋白提取工艺研究

蔡志宁¹, 王春燕², 梁翠金¹, 黎清裕¹

作者信息 +

Studies on the Extraction of Tea-leaf Protein

CAI Zhi-ning¹, WANG Chun-yan², LIANG Cui-jin¹, LI Qing-yu¹

Author information +

文章历史 +

摘要

以固液比、提取时间、pH值、提取温度为参考因数设计试验,确定茶渣蛋白质的最佳提取工艺参数,筛选出最优组合。试验结果表明：固液比1:8、时间60 min、pH值11、温度60℃。在此条件下蛋白质的提取率可达21.89%。茶叶蛋白质酸沉的最佳pH值为4.0。

Abstract

：The investigation was designed by using these reference factor including the solid to liquid ratio, extraction time, pH value and extraction temperature, as to determine the optimum technological parameters of tea-leaf protein extraction process and the optimum combination. Results showed that the optimum condition is as follows: solid to liquid ratio of 1:8, pH11, 60℃, 60 min. The protein extraction rate was 21.89% under these conditions. The extraction process of tea protein and the equipment used are simple. The optimal pH of sedimentation is pH 4.0.

导出引用

蔡志宁, 王春燕, 梁翠金, 黎清裕. 茶渣蛋白提取工艺研究[J]. 茶叶科学. 2008, 28(4): 309-312 https://doi.org/10.13305/j.cnki.jts.2008.04.001

CAI Zhi-ning, WANG Chun-yan, LIANG Cui-jin, LI Qing-yu. Studies on the Extraction of Tea-leaf Protein[J]. Journal of Tea Science. 2008, 28(4): 309-312 https://doi.org/10.13305/j.cnki.jts.2008.04.001

中图分类号： TS272 TS210.9

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