茶渣资源的开发与利用——茶叶蛋白肽的功能性研究  

Development and Utilization of Tea Residue As a Resource ——Study on the Functional Properties of Tea Peptides

作　　者：靳伟刚 张洋 罗鋆琳 陈萍 林同宝 饶平凡[2] 叶秀云[1,2] 

机构地区：[1]福建福大百特科技有限公司,福州350002 [2]福州大学生物科学与工程学院,福州350002

出　　处：《中国食品学报》2011年第5期52-58,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省区域重大项目(2009Y3001)

摘　　要：对茶渣中茶叶蛋白的酶水解产物——茶叶蛋白肽的功能性进行研究。实验结果表明,茶叶蛋白肽具有很强的抗氧化活性,且在较低浓度下就可起作用;其对羟自由基、超氧阴离子自由基和DPPH自由基的清除率最高可分别达到99%、100%和97%,且均显著高于维生素C。茶叶蛋白肽对亚硝酸根离子也有很强的清除效果,IC50为0.2 mg/mL,清除率最高可达100%。茶叶蛋白肽还具有很好的抗凝血作用,当其质量浓度为3 mg/mL时,抗凝血作用明显优于抗凝剂柠檬酸钠。当茶叶蛋白肽的剂量为0.75 g/kg时,可显著增强机体的非特异性免疫功能。The functional properties of tea peptides derived from enzymatic hydrolyzate of tea protein was studied in this paper.The results indicated that the tea peptides had high antioxidant activity,it can work at very low concentrations.Its maximum elimination rate on hydroxyl radicals,superoxide radicals and DPPH radicals reached as high as 99%,100% and 97% respectively.Its antioxidative potency was higher than that of ascorbic acid.The tea peptides also had potent effect on scavenging of nitrite,the IC50 was 0.2 mg/mL,and the elimination of nitrite could reach up to 100%.The results showed that the tea peptides had a high anticoagulation,with the concentration of 3 mg/mL,its anticoagulating action was clearly superior to the common anticoagulant sodium citrate.At the dose of 0.75 g/kg,the effects of tea peptides on immunocyte proliferation and functions of mice were significantly enhanced.

关 键 词：茶渣 茶叶蛋白 酶法水解 茶叶蛋白肽 生物活性 功能性 

分 类 号：TQ464.7[化学工程—制药化工]