Zhang Yu, Chen Haixia, Zhang Ning, Ma Lishuai
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
J Food Sci Technol. 2015 Feb;52(2):742-52. doi: 10.1007/s13197-013-1094-8. Epub 2013 Jul 24.
The Box-Behnken design combined with response surface methodology was used to optimize alkali extraction of protein from tea. Three independent extraction variables (extraction time: X1; extraction temperature: X2; alkali concentration: X3) were evaluated. The antioxidant and functional properties of tea protein as affected by different tea processing were compared. The optimum conditions were: extraction time of 85 min, extraction temperature of 80 °C, and alkali concentration of 0.15 M. Under such conditions, the predicted maximum protein extracted yield was 20.73 %, which coincided with the experimental values. Three kinds of tea protein showed good antioxidant and functional properties. Tea processing method had a significant impact on the properties of tea protein. Protein from oolong tea showed the best properties and it might be used as a good source of potential antioxidant and additives in food industry.
采用Box-Behnken设计结合响应面法对茶叶中蛋白质的碱提取工艺进行优化。评估了三个独立的提取变量（提取时间：X1；提取温度：X2；碱浓度：X3）。比较了不同茶叶加工方式对茶蛋白抗氧化和功能特性的影响。最佳条件为：提取时间85分钟、提取温度80℃、碱浓度0.15M。在此条件下，预测的最大蛋白质提取率为20.73%，与实验值相符。三种茶蛋白均表现出良好的抗氧化和功能特性。茶叶加工方法对茶蛋白的特性有显著影响。乌龙茶中的蛋白质表现出最佳特性，可作为食品工业中潜在抗氧化剂和添加剂的优质来源。
