油茶饼粕蛋白提取及抗氧化酶解产物的制备  

Study on extraction of protein and preparation of antioxidative peptide from Camellia Oleifera Abel

作　　者：林秀椿[1] 高刚峰 陈美高 倪莉[1] 

机构地区：[1]福州大学生物科学与工程学院食品技术研究所,福建福州350108 [2]三明市林业科技推广中心,福建三明365000

出　　处：《食品工业科技》2011年第1期219-221,270,共4页Science and Technology of Food Industry

基　　金：福建省林业厅科研计划项目基金资助(闽材料2009[8]号)

摘　　要：测定油茶饼粕的基本组成;确定茶粕蛋白提取的方法和工艺及其测定方法;通过微生物发酵、酶解等方法生产茶粕蛋白多肽,测定经处理后蛋白分子量分布情况,并测定其清除DPPH.和羟自由基能力。实验表明,茶粕营养丰富,通过碱液水浴浸提可获得18.70%蛋白质,浸提液酶解后可制备具有抗氧化能力的酶解产物,抗氧化能力随着水解时间呈先增后减的趋势,而茶粕经发酵后能得到较大比例的低分子量产物。油茶饼粕的经济价值还有待进一步开发。Determined the basic composition of the oil-tea Camellia seed cake, found method and technology to extract protein,produced protein peptides through enzymolysis and fermentation, and analysed the distribution of different molecular weight proteins, then determined their inoxidabilities. Experimental data showed that, oiltea Camellia seed cake had rich nutrition ingredients,through alkaline bath 18.70% protein can be obtained.Enzymatic hydrolysis of leaching liquor turned out to be antioxidative peptides, and DPPH · scavenging activities first increased and then decreased under different hydrolysis time, while the fermentation result got larger ratio of low molecular weight products.The economic value of oil-tea Camellia seed cake still needs further development.

关 键 词：油茶饼粕 蛋白质 酶解 抗氧化肽 

分 类 号：TS272[农业科学—茶叶生产加工]