Tea leaf protein polypeptide and preparation method and application thereof

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...

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