| In this thesis, the technology of extraction, purification of insoluble tea protein and some properties of it were studied. The results of the experiments showed as follows:(1)Water insoluble tea protein were extracted from tea by alkali solution, and precipitated by HCl acid. The optimum technoloigy is: extraction temperature (90℃),extraction time (40 min),solid to water ratio (1∶60) and alkali concentration (0.08 mol/L),The extraction rate of tea protein was about 47.21%,the purity of tea protein is 72.83%。(2) The solubility,water absorption,oil absorbability,emulsibility,stability,foamability and gelation of tea protein were studied。The results of the experiments indicated that oil absorbability,water absorption,emulsibility and emulation stability were 1.63 ml/g,2.77 g/g,40% and 83% respectively.(3) Water insoluble tea protein were studied by ultraviolet spectrometry and amino acid, and the results showed as follows: the characteristic absorption peak of water insoluble tea protein is 278.1 nm; water insoluble tea protein is rich in amino acid, but indispensable amino acid ( methionine and tryptophane) were not detected.(4) Water insoluble tea protein was purified by using column chromatography such as Sephadex G-200, DEAE -Sepharose Fast Flow and Phenyl Sepharose Fast Flow etc, from that obtained three component F1, F2 and F3, F1 was classified by Ion-exchange chromatography and got three components F11, F12 and F13.
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