| 茶渣蛋白提取工艺研究 |
| |
| 引用本文： | CAI Zhi-ning,王春燕,LIANG Cui-jin,黎清裕.茶渣蛋白提取工艺研究[J].茶叶科学,2008,28(4). |
| |
| 作者姓名： | CAI Zhi-ning 王春燕 LIANG Cui-jin 黎清裕 |
| |
| 作者单位： | 1. 佛山科学技术学院化学与化工系,广东,佛山,528200
2. 佛山科学技术学院食品系,广东,佛山,528231 |
| |
| 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60min、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。
|
| 关 键 词： | 茶渣 蛋白 提取 工艺 |
Studies on the Extraction of Tea-leaf Protein |
| |
| 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). |
| |
| Authors: | CAI Zhi-ning WANG Chun-yan LIANG Cui-jin LI Qing-yu |
| |
| 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. |
| |
| Keywords: | tea-leaf residue protein extraction technics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
