Optimization the extraction technology of Water insoluble tea protein
Abstract: Some report showed that tea protein, as well as tea polyphenols, has certain health-caring function. In this paper, trace Kjeldahl Chazha measured by the presence of 22.99 percent of non-tea water-soluble protein. Chazha dilute alkali used in the extraction of protein, measured after the extraction of crude protein purity of tea reached 40.97 percent. After optimization of extraction technology, the Chazha extraction of non-water-soluble protein content of tea only 0.020 g/100ml-0.035g/100ml, while reducing the extract used dilute the amount of alkali, to extract the required one-time washing base Solution of the 2 / 3, and relatively one-time extraction, is also a slight increase in non-tea water-soluble protein extraction rate.These studies have made an initial research for the comprehensive utilization of tea and the development of new protein resources. And they also have provided the theoretical basis for the development of health food and the tea food processing and production techniques.
