茶叶蛋白的研究现状分析及发展对策研究  

Analysis of Present Status and Research on Developing Countermeasures in Tea Protein

作　　者：胡晓倩[1] 杨代群[1] 

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《资源开发与市场》2010年第1期4-6,共3页Resource Development & Market

摘　　要：茶叶中含有15%—30%的蛋白质,对生物体具有多种重要功能,但其中绝大多数是非水溶性蛋白质,难以直接被人体吸收。目前对茶叶蛋白的研究主要集中在提取工艺上,研究表明用复合法提取的效果最好。为了更好地利用茶叶资源,可通过对非水溶性蛋白改性(溶解性、吸水性、吸油性、乳化性、胶凝性等)来提高人体对茶叶蛋白的利用率,发挥茶叶蛋白的生物功能。The content of protein in tea was 15%-30% ,which had many kinds of important functions to the organism. But most of the tea protein were water insoluble,so it was difficult for human body to absorb directly. Studies on tea protein were mainly focus on extraction technology,the research indicated that the effect of compound method was the best. For the better use of the tea resources, it was needed to modificate the water insoluble tea protein（solubility, hygroseopicity, oil absorption, emulsibility, gel gelation gelling and so on）. It was in order to enhance the use efficiency in tea protein for human body and fully display the biological function of tea protein.

关 键 词：茶叶蛋白 研究现状 提取工艺 发展对策 

分 类 号：S38[农业科学—农艺学]