茶叶籽粕蛋白功能特性研究

以大豆分离蛋白为对照，研究碱法和酶法提取茶叶籽粕蛋白的功能特性。结果表明：酶法提取茶叶籽粕蛋白的溶解性、吸油性、乳化能力和乳化稳定性、起泡性、凝胶脆度优于碱法提取茶叶籽粕蛋白，而后者的吸水性、泡沫稳定性则优于前者，两者所形成蛋白凝胶的黏性和硬度相当。碱法和酶法提取的茶叶籽粕蛋白的乳化能力和乳化稳定性稍优于大豆分离蛋白，但起泡性和泡沫稳定性则不及大豆分离蛋白，溶解性与大豆分离蛋白相当，它们形成凝胶的最低质量分数分别为13%和15%，凝胶的黏性和硬度低于大豆分离蛋白。pH值、蛋白质量分数、NaCl浓度等因素对茶叶籽粕蛋白功能特性均有不同程度的影响。

Functional Properties of Protein from Press Cake from Tea Seed Oil Processing

The functional properties of tea seed meal proteins extracted with alkali and alkaline protease were studied by
comparing with soybean protein isolate (SPI). The results showed that some properties such as solubility, oil absorbability,
emulsifying capacity (EC), emulsion stability index (ESI), foaming capacity (FC) and gel frangibility of tea seed meal
protein extracted with the enzyme (ETSMP) were better than those of tea seed meal protein from alkali extraction (ATSMP),
but water absorbability and foam stability (FS) of ATSMP were better than those of ETSMP. The gel viscosity and hardness
of ATSMP and ETSMP were similar. EC and ESI of both tea seed protein isolates were better than those of SPI, but FC and
FS were weaker and solubility was similar. The gels of ATSMP and ETSMP were formed at the lowest protein concentration
13% and 15%, respectively, and the viscosity and hardness were weaker than those of SPI. Some factors such as pH, NaCl
concentration and protein concentration had obvious effects on functional properties of these two tea seed meal proteins in
various degrees.