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STUDIES ON THE EXTRACTION TECHNOLOGY OF WATER INSOLUBLE TEA PROTEIN

Zhang Ke-chang

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Abstract

The content of protein in tea is 15-30%, most of which is water insoluble but alkali soluble. In this article, alkali extraction technology of water insoluble protein from tea was studied. The optimum extraction technology was achieved; the NaOH concentration 0.07mol·L-1,the extraction temperature 90 ℃,the extraction time 30 min and tea; water ratio 1;40. Under this condition the maximum extracting rate of tea protein was 61.1%.Through adjusting pH the crude tea protein was prepared and by this means the purity could be 54.45%.

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What this paper is about

The content of protein in tea is 15-30%, most of which is water insoluble but alkali soluble. In this article, alkali extraction technology of water insoluble protein from tea was studied. The optimum extraction technology was achieved; the NaOH concentration 0.07mol·L-1,the extraction temperature 90 ℃,the extraction time 30 min and tea; water ratio 1;40. Under this condition the maximum extracting rate of tea protein was 61.1%.Through adjusting pH the crude tea protein was prepared and by this means the purity could be 54.45%.

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Available abstract

The content of protein in tea is 15-30%, most of which is water insoluble but alkali soluble. In this article, alkali extraction technology of water insoluble protein from tea was studied. The optimum extraction technology was achieved; the NaOH concentration 0.07mol·L-1,the extraction temperature 90 ℃,the extraction time 30 min and tea; water ratio 1;40. Under this condition the maximum extracting rate of tea protein was 61.1%.Through adjusting pH the crude tea protein was prepared and by this means the purity could be 54.45%.

Key concepts: Extraction (chemistry), Chemistry, Alkali metal, Water extraction, Chromatography, Water soluble, Protein purification, Food science

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