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Method for extracting active protein from rough old tea

A technology of active protein and tea protein, which is applied in the research and development of health food and functional food, and the field of extraction of active protein, can solve the problems of unsatisfactory protein yield and activity, large energy, etc., and achieve the improvement of antioxidant activity and resource utilization. High efficiency and energy saving effect

Inactive Publication Date: 2012-12-05
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, hot alkali extraction is usually used to separate and extract tea protein, but its disadvantage is that it consumes a lot of energy, and the yield and activity of protein are not very ideal.

Method used

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  • Method for extracting active protein from rough old tea
  • Method for extracting active protein from rough old tea
  • Method for extracting active protein from rough old tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Compound enzyme pretreatment: add 30g of coarse old tea to an appropriate amount of distilled water until it is completely submerged in distilled water, adjust the pH to 4 with dilute hydrochloric acid, and then add 0.45g of compound enzyme composed of cellulase and pectinase (the weight ratio of cellulase and pectinase is 1: 1), react at a temperature of 40° C. for 1 hour, and inactivate at a temperature of 100° C. for 5 minutes after the reaction;

[0028] 2) Ultrasonic alkaline extraction: Add 1200g of sodium hydroxide solution with a concentration of 0.2M to the above reaction solution, then stir and extract in an ultrasonic cleaner for 1 hour, set the ultrasonic power to 24KHz, then filter under reduced pressure, collect the filtrate and Obtain the tea leaves test solution containing tea protein;

[0029] 3) Isoelectric point precipitation: add concentrated hydrochloric acid to the above tea leaves for test solution to adjust the pH of the solution to 4.5, and t...

Embodiment 2

[0037] 1) Compound enzyme pretreatment: Add 30g of coarse old tea to an appropriate amount of distilled water until it is completely submerged in distilled water, adjust the pH to 4 with dilute hydrochloric acid, and then add 0.15g of compound enzyme composed of cellulase and pectinase (The weight ratio of cellulase and pectinase is 1: 1), reacted at a temperature of 40° C. for 3 hours, and inactivated at a temperature of 100° C. for 5 minutes after the reaction;

[0038] 2) Ultrasonic alkaline extraction: Add 600g of sodium hydroxide solution with a concentration of 0.1M to the above reaction solution, then stir and extract in an ultrasonic cleaner for 1 hour, set the ultrasonic power to 40KHz, filter under reduced pressure, collect the filtrate and Obtain the tea leaves test solution containing tea protein;

[0039] 3) Isoelectric point precipitation: add concentrated hydrochloric acid to the above tea leaves for test solution to adjust the pH of the solution to 4.5, and the...

Embodiment 3

[0047] 1) Compound enzymatic pretreatment: add 30g of coarse old tea to an appropriate amount of distilled water until it is completely submerged in distilled water, adjust the pH to 4 with dilute hydrochloric acid, and then add 0.3g of compound enzyme composed of cellulase and pectinase (The weight ratio of cellulase and pectinase is 1: 1), reacted at a temperature of 40°C for 2 hours, and inactivated at a temperature of 100°C for 5min after the reaction;

[0048] 2) Ultrasonic alkaline extraction: Add 900 g of potassium hydroxide solution with a concentration of 0.15M to the above reaction solution, then stir and extract in an ultrasonic cleaner for 2 hours, set the ultrasonic power to 32KHz, filter under reduced pressure, collect the filtrate and Obtain the tea leaves test solution containing tea protein;

[0049] 3) Isoelectric point precipitation: add concentrated hydrochloric acid to the above tea leaves for test solution to adjust the pH of the solution to 4.5, and then...

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Abstract

The invention discloses a method for extracting active protein from rough old tea. The method comprises the steps of destroying the cell wall of tea cell through ultrasonic-assisted extraction, cellulose treatment and pectase treatment, so as to ensure that active material is dissolved out to a maximum limit, extricating acidic protein in the tea through alkaline process, separating out tea protein through an isoelectric precipitation method, and performing zymohydrolysis to the tea protein, so as to improve performances of the tea protein again. As ultrasonic technology and complex enzyme treatment destroy the cell wall of the tea cell, and the structure of active material in the cell is also affected to a certain degree, the yield of tea protein samples obtained through the method is high; and after zymohydrolysis treatment, the solubility and the antioxidant activity of protein are obviously improved, so that the method has the advantages of high resource utilization rate, energy conservation, enhanced activity and the like.

Description

technical field [0001] The invention relates to a method for extracting active protein from crude tea, which belongs to the technical field of extracting natural active ingredients and can be used in the research and development of health food and functional food. Background technique [0002] The medicinal value of tea has a long history. According to "Shen Nong's Materia Medica", taking tea for a long time can "relieve the mind and nourish Qi, lighten the body and resist aging". According to Tang Dynasty "Compendiums of Materia Medica": "All medicines are medicines for various diseases, and tea is a medicine for all diseases." A large number of studies have shown that tea contains a variety of bioactive components and nutrients that can be used, such as: tea polyphenols, tea polysaccharides, tea proteins, etc. However, most of the crude old tea tastes bitter and astringent after brewing, which results in its obvious unsalability. However, it has been found through researc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00
Inventor 陈海霞章钰张宁马利帅
Owner TIANJIN UNIV
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