摘要
茶多酚是茶叶所含多羟基酚类化合物总称,具有很多生理活性。该实验就茶多酚对大豆蛋白溶解性影响进行研究,以蛋白质溶液吸光度值作为溶解蛋白质评价指标,在单因素试验基础上,用响应面实验方法确定茶多酚在大豆分离蛋白溶液中最佳添加量及添加条件为:浓度为1%SPI溶液中茶多酚浓度0.088%,混合温度为21.6℃,pH值为4.85。在此条件下,上层清液吸光度预测值为0.1867,做验证试验得到上层清液吸光度为0.1898;同样条件下,不添加茶多酚时,上层清液吸光度值为0.04352,说明在此条件下蛋白质溶解性得以提高。
Tea polyphenol is a general name of a kind of Polyhydrophenols and exhibits many unique biological activities. In this paper, effect of tea polyphenols on the solubility of soy protein was researched. Absorbency value of the protein solution was used as the measurement of protein solubility. On the basis of single factor test, Response Surface Methodology （ RSM ） was used to optimize the addition amount and treating conditions of tea polyphenols to soy protein, and they are： temperature 21.6℃, pH 4.85, tea polyphenols concentration 0.088%. Under these conditions, the predict value of absorbency was 0.1867, and the test value was 0.1898, but the absorbency was only 0.0435 when the protein solution did not add tea polyphenols. This result showed that the solubility of soy protein could be improved by the addition of tea polyphenols.
出处
《粮食与油脂》
北大核心
2010年第3期18-20,共3页
Cereals & Oils
关键词
茶多酚
大豆蛋白
蛋白溶解性
tea polyphenol
soy protein
solubility of protein
