Tea leaf protein polypeptide and preparation method and application thereof

A protein polypeptide and tea technology, which is applied in food preparation, protein food processing, plant protein processing, etc., can solve problems such as poor water solubility, waste of tea protein resources, and difficulty in purification

Active Publication Date: 2010-06-23
福建福大百特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] It can be seen that at this stage, the research on protein in tea at home and abroad is limited to some simple activities of tea protein, and no one has been involved in the research on the hydrolysis of tea protein and the function and activity of tea protein peptides. strong, poor water solubility and difficult to purify, so that tea protein cannot be well utilized, resulting in a serious waste of tea protein resources

Method used

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  • Tea leaf protein polypeptide and preparation method and application thereof
  • Tea leaf protein polypeptide and preparation method and application thereof
  • Tea leaf protein polypeptide and preparation method and application thereof

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preparation example Construction

[0087] The invention provides a preparation method of tea protein polypeptide, which comprises the steps of: taking tea leaves, tea dregs or tea deep-processing wastes as raw materials, soaking in water, making emulsion or suspension by grinding or homogenizing, and then adding Compound enzyme A hydrolyzes, and the hydrolyzed product is micro-filtered, desalted and decolorized by ion exchange resin, and finally made into tea protein polypeptide.

[0088] In a preferred embodiment of the present invention, the solid content of said emulsion or suspension is between 10%-20% (w / v), and the addition of complex enzyme A is 0.5% of the solid content. -2% added (w / w).

[0089] In a preferred embodiment of the present invention, the hydrolysis used is under the conditions of 40°C-55°C and pH 8-10 for 3-6 hours.

[0090] In another preferred embodiment of the present invention, the method for preparing tea protein polypeptides includes the following steps:

[0091] 1) Pretreatment of...

Embodiment 1

[0134] Extraction and Refining of Tea Protein

[0135] The extraction and refining of tea protein are carried out according to the following steps, the technological process is as follows: figure 1 shown.

[0136] 1) Weigh 6kg of tea leaves, tea dregs or tea deep-processing waste into a 50L batching tank, add 24L of water (material-to-liquid ratio 1:4, w / v), mix well, and soak at room temperature for 30 minutes;

[0137] 2) Grinding the mixed solution into an emulsion through a colloid mill, adding the emulsion into a 50L reaction tank, adding 6g of compound enzyme B (the amount of compound enzyme B is added according to 0.1% of the solid content, w / w), After mixing evenly, keep warm at 45°C-55°C for 2-3 hours;

[0138] 3) Add 600ml of 5N sodium hydroxide solution so that the final concentration is 0.1N, mix well, and keep warm at 85°C-95°C for 1-2 hours;

[0139] 4) cooling with ice water, so that the temperature of the tea protein mixed solution obtained by the reaction i...

Embodiment 2

[0149] Hydrolysis of tea protein by compound enzyme A

[0150]In the range of 50-90w / w%, gradually adjust the percentage concentration of keratinase in the composite enzyme A, and then implement the hydrolysis of the tea protein by the composite enzyme A according to step 1) to step 4) described in Example 3 (composite The amount of enzyme A is added according to 1w / w% of the amount of raw materials). After the hydrolysis, take 5ml of the enzymatic solution and centrifuge at 12000rpm for 5 minutes, take the supernatant and use the Folin-phenol method to measure the soluble protein content, and calculate the degree of hydrolysis according to the following formula DH:

[0151] DH ( % ) = ( N 2 - N 1 ) × V ...

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Abstract

The invention discloses tea leaf protein polypeptide and a preparation and application thereof. Based on the total weight of the tea leaf protein polypeptide, the tea leaf protein polypeptide comprises 57 to 64 w/w percent of a component with the molecular weight of 6,000+/-100 Da and 33 to 39 w/w percent of a component with the molecular weight of between 300 and 1,000 Da; and the nitrogen solubility index (NSI) is between 98.5 and 99.9 percent. The preparation method for the tea leaf protein polypeptide comprises the steps of taking tea leaves, tea grounds or deep processing rejected materials of the tea leaves as raw materials and performing hydrolysis through a complex enzyme A. The tea leaf protein polypeptide has a variety of biological functions.

Description

technical field [0001] The present invention relates to plant extracts, in particular to functional tea protein peptides and their preparation methods and applications. Background technique [0002] Tea contains more nutrients and medicinal ingredients, but, as a traditional beverage, the substances we drink only account for a part of the tea. [0003] According to the degree of fermentation, Chinese tea can be divided into black tea (95% fermentation), yellow tea (85% fermentation), dark tea (80% fermentation), oolong tea (60-70% fermentation), Baozhong tea (30-40% fermentation ), green tea (15-20% fermented), white tea (about 5-10% fermented), green tea not fermented at all. However, the Maojian of green tea is not fermented, while the yellow soup of green tea is partially fermented. During the traditional tea fermentation process, the polyphenols in the tea mainly change significantly, but the main component of the tea, the tea protein, does not change significantly, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/34A23L1/28A23L1/305A23F3/16A23L33/18
Inventor 叶秀云靳伟刚张洋罗鋆琳林育婷
Owner 福建福大百特生物科技有限公司
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