茶原料中纤维素酶的酶学性质及其应用研究
以富含纤维素酶的茶叶半成品为原料试制速溶茶。首先采用单因素试验方法分析了此酶的酶学性质,再通过正交设计优化了速溶茶的浸提条件。结果表明,此纤维素酶适合在30~60℃、p H 3.5~5.5范围内反应;在30~40℃范围、p H 3.0~5.0范围内较稳定;50℃保温60 min后残余酶活为40%。浸提温度60℃、液固比20、浸提50 min为速溶茶的最佳浸提条件,茶汤中茶多酚浸出率达85.6%,与原料相比,氨基酸、可溶性糖、咖啡碱含量显著提高23.7%、6.3%、2.9%,水浸出率达96%。...
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| Published in | 西南农业学报 Vol. 28; no. 1; pp. 90 - 93 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
重庆市农业科学院茶叶研究所,重庆永川402160
2015
重庆市茶叶工程技术研究中心,重庆永川402160 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1001-4829 |
| DOI | 10.16213/j.cnki.scjas.2015.01.016 |
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| Summary: | 以富含纤维素酶的茶叶半成品为原料试制速溶茶。首先采用单因素试验方法分析了此酶的酶学性质,再通过正交设计优化了速溶茶的浸提条件。结果表明,此纤维素酶适合在30~60℃、p H 3.5~5.5范围内反应;在30~40℃范围、p H 3.0~5.0范围内较稳定;50℃保温60 min后残余酶活为40%。浸提温度60℃、液固比20、浸提50 min为速溶茶的最佳浸提条件,茶汤中茶多酚浸出率达85.6%,与原料相比,氨基酸、可溶性糖、咖啡碱含量显著提高23.7%、6.3%、2.9%,水浸出率达96%。 |
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| Bibliography: | Tea material rich in cellulase activity was used to trial-produce instant tea in the present paper. The cellulase properties were researched through single factor experiment,and the extraction technology of instant tea was studied through orthogonal experiment. The results showed that the optimum reaction condition of cellulase was temperature of 30-60 ℃,and p H value of 3. 5-5. 5. When temperature was30-40 ℃,p H value was 3-5,the cellulase was relatively stable. Its residual enzyme activity was 40 % after kept at 50 ℃ for 60 min.The best extraction technology of the instant tea was temperature of 60 ℃,liquid to solid ratio of 20,extraction time of 50 min. The extraction rate of polyphenol was 85. 6 %,compared to tea material,the content of amino acids,soluble sugar and coffein increased 23. 7 %,6.3 %,2. 9 % respectively,and the water extract rate was high to 96 % under the best condition. LUO Hong-yu, ZHONG Ying-fu , YUAN Lin-ying , XU Ze , YANG Juan , ZHANG Ying , WU Xiu-hong （ 1. Tea Research Institute of C |
| ISSN: | 1001-4829 |
| DOI: | 10.16213/j.cnki.scjas.2015.01.016 |