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以夏秋茶为原料,利用碱溶酸沉法对茶蛋白进行提取工艺研究。在单因素试验的基础上,采用Box-Benhnken中心组合设计和响应面法对其提取工艺进行优化。结果表明,茶蛋白的最佳提取工艺条件为:液固比为24.05 mL/g,碱液浓度为0.13 mol/L,浸提温度为67.31℃,浸提时间为5 h,茶蛋白提取率可达52.12%。为了进一步提高茶蛋白提取率,通过冻融和超声波处理辅助优化茶蛋白的提取工艺。结果表明,冻融处理2次和超声波处理10 min,茶蛋白提取率均达到最高,且较普通碱法提取分别提高了10.5%和8.12%,冻融和超声波协同作用比常规碱法提取提高了15.87%。
Taking summer and autumn tea as raw materials, the extraction process of tea protein was studied by using alkali-soluble acid precipitation method. Based on the single-factor experiments, the Box-Benhnken central composite design and response surface methodology were used to optimize the extraction process. The results showed that the optimum extraction conditions of tea protein were: liquid-solid ratio of 24.05 mL / g, lye concentration of 0.13 mol / L, extraction temperature of 67.31 ℃ and extraction time of 5 h. Up to 52.12%. In order to further improve the tea protein extraction rate, the tea protein extraction process was optimized by freeze-thaw and sonication. The results showed that the extraction rate of tea protein reached the highest when treated twice by freeze-thaw and treated by ultrasonic wave for 10 min, which increased by 10.5% and 8.12% respectively compared with that by ordinary alkali extraction. The synergistic effect of freeze-thaw and ultrasonic enhanced 15.87%.