| 茶叶蛋白质功能性质及其在肉制品中的应用研究 |
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| 引用本文： | 黄光荣,沈莲清,王向阳,王忠英. 茶叶蛋白质功能性质及其在肉制品中的应用研究[J]. 食品工程, 2008, 0(1): 42-45 |
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| 作者姓名： | 黄光荣 沈莲清 王向阳 王忠英 |
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| 作者单位： | 1. 中国计量学院生命科学学院,杭州,310018
2. 浙江工商大学食品与生物工程学院,杭州,310035 |
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| 摘 要： | 利用复合蛋白酶提取茶叶中的蛋白质,并对其蛋白质功能特性进行测定。研究表明,与大豆分离蛋白相比,茶叶蛋白质的吸油性、乳化性稳定性较高,而吸水性、乳化性、发泡性稍低。茶叶蛋白质应用于西式香肠中,在外观、香气、口味、肉质等品质上与添加大豆分离蛋白质的西式香肠相比,均未有明显区别,是一种较好的功能性蛋白质资源。
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| 关 键 词： | 茶叶 蛋白质 蛋白酶 功能性质 西式香肠 |
| 修稿时间： | 2008-01-20 |
Functional properties of protein from tea and its application in meat products |
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| HUANG Guang-rong,SHEN Lian-qing,WANG Xiang-yang,WANG Zhong-ying. Functional properties of protein from tea and its application in meat products[J]. Food Engineering, 2008, 0(1): 42-45 |
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| Authors: | HUANG Guang-rong SHEN Lian-qing WANG Xiang-yang WANG Zhong-ying |
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| Affiliation: | HUANG Guang-rong, SHEN Lian-qing, WANG Xiang-yang, WANG Zhong-ying (1 College of Life Sciences, China Jiliang University, Hangzhou, 310018, China;2 College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, 310035, China) |
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| Abstract: | The extraction process of protein from tea by protease and the functional properties of the protein were investigated. The results showed that the tea protein had higher ability of oil adsorption and emulsifying stability, but lower ability of water absorption, emulsion and foaming than that of soybean protein isolate. The western sausage produced by tea protein had similar appearance, flavor, taste and texture with that produced by soybean protein isolate. |
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| Keywords: | tea protein protease functional properties western sausage |
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