The Extraction Technology and the Performance Research of Tea Protein
Abstract: With the studies on the health protection function, it was proved that tea is not only can be drunk, but also have officinal function. Tea can provide nutrition and energy when it is absorbed by our body. In this article, Tea protein was extracted from the tea leaves residues with water solution by alkaline protein enzyme. The optimum extraction technology was achieved: the enzyme concentration 4%, water: tea ratio 40:1, the extraction time 4h, pH 8.0, extraction temperature 60℃. Under this condition, the maximum extracting rate of tea protein was 41.85%. Moreover, the crude tea protein was hydrolyzed by enzymatic method. The modified tea protein and crude tea protein were tested on oil absorbability, water absorption and emulsibility separately. The results showed that the modification methods could obviously improved the functional properties of tea protein on oil absorbability, water absorption, but emulsibility of modified protein was the same as crude protein.
