茶叶蛋白的酶法提取及性能研究_生物工程毕业论文_毕业论文天下网 关键词：酶法提取；茶叶蛋白；改性；功能性质 [gap=1063]Key words：Extraction technology; Tea protein; Modification; Functional properties
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Water insoluble tea protein 非水溶性蛋白
Tea-Coco Hydrolyzed Animal Protein 茶可可水解动物蛋白质
tea-seed protein 茶籽蛋白
TEA-COCOYL HYDROLYZED SOY PROTEIN 椰油酰基水解大豆蛋白TEA盐
protein form fired tea 干茶叶蛋白
protein from fresh tea 新鲜茶叶蛋白
21%-28% dry weight of tea is protein, which may have a some healthy function. Tea protein is an underutilized protein source.
茶叶中含有21％～28％的蛋白质，茶叶蛋白具有一定的保健功能，是一种未被充分利用的蛋白资源。
参考来源 - 茶叶中蛋白的提取及理化性质的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Extracted tea protein by enzyme is mild reaction condition and substrate specialization.
酶法提取具有反应条件温和和底物特异性好等特点。
Amino acid, especially Cys and Met of tea protein was increased with increasing selenium content of tea.
富硒茶粗蛋白质中胱氨酸、甲硫氨酸的含量随茶叶含硒量提高而增加。
Amino acid, especially Cys and Met of tea protein was increased with increasing selenium content of tea.
白茶，特别是白毫银针，富含多种氨基酸和抗氧化剂-多酚中的儿茶素。
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