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Journal of Tea Science ›› 2008, Vol. 28 ›› Issue (4): 309-312.doi: 10.13305/j.cnki.jts.2008.04.001

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Studies on the Extraction of Tea-leaf Protein

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

  1. 1. Department of Food Science, Foshan University, Foshan 528231 China;
    2. Department of Chemistry and Chemical Engineering, Foshan University, Foshan 528231, China
  • Received:2008-01-17 Online:2008-08-15 Published:2019-09-12

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.

Key words: tea-leaf residue, protein, extraction, technics

CLC Number: