铁观音茶渣蛋白水解物挤压膨化辅助碱酶复合提取工艺优化及其功能特性  

Extrusion assisted alkaline-enzyme extraction process optimization of protein hydrolysate from Tie Guanyin tea residue and its functionalities

作　　者：郭凤仙 郑宗平 黄程芳 赵薇 姚远 GUO Feng-xian;ZHENG Zong-ping;HUANG Cheng-fang;ZHAO Wei;YAO Yuan(Quanzhou Normal University,Quanzhou,Fujian 362000,China;Zhejiang Wufangzhai Industrial Co.,Ltd.,Jiaxing,Zhejiang 314000,China)

机构地区：[1]泉州师范学院,泉州福建362000 [2]浙江五芳斋实业股份有限公司,浙江嘉兴314000

出　　处：《食品与机械》2021年第1期169-174,214,共7页Food and Machinery

基　　金：福建省中青年教师教育科研项目(编号:JAT160405);泉州市“港湾计划”引进高层次人才团队项目(编号:2018CT004);泉州师范学院大学生创新创业训练计划项目(编号:201710399125)。

摘　　要：以铁观音茶渣为研究对象,通过单因素及响应面法探讨了挤压膨化的物料含水量、套筒温度及螺杆频率对其辅助碱酶复合法提取茶渣蛋白水解物(TPH)效果的影响,并对TPH功能特性进行了研究。结果表明,TPH最佳挤压膨化辅助提取工艺条件为:物料含水量15%,套筒温度97℃,螺杆频率40 Hz,此条件下提取率提高到(71.37±0.09)%,与预测值接近。蛋白水解物清除DPPH·和ABTS+·的IC50值分别为23.4,111.4μg/mL,较直接提取的分别下降了18%,32%;除乳化稳定性有所下降外,溶解性和乳化性及起泡特性均得到显著提高(P<0.05)。说明挤压膨化辅助提取可以较好地改善TPH的功能特性,提升其在食品中的应用价值与潜力。Taking Tie Guanyin residues as the research object,through single factor experiment and response surface methodology,the effects of extrusion water content,sleeve temperature and screw frequency on its assisted alkaline-enzyme combined extraction of tea residue protein hydrolysates(TPH)were discussed,and the functionalities of TPH was then investigated.The optimal extrusion assisted extractions were water content of tea residue material 15%,sleeve temperature 97 ℃,screw frequency 40 Hz.Under the conditions the extraction rate of TPH was improved to(71.37±0.09)%,which was close to the predicted result.The results of TPH antioxidant activity showed the IC50 values of DPPH· and ABTS+· were 23.4μg/mL and111.4μg/mL,respectively,which were 18% and 32% lower than those of directly extracted sample;and except the decrease of emulsion stathe,the solubility,emulsifying activity index and foaming properties of TPH were all significantly improved(P<0.05).The results indicated that the extrusion assisted extraction process could well improve the functionalities of TPH,which makes its application in food system valuable and possible.

关 键 词：铁观音 茶渣 蛋白水解物 挤压膨化 抗氧化性 乳化特性 起泡特性 

分 类 号：TS209[轻工技术与工程—食品科学]