Effect Of Tea Polyphenols On The Foaming Property And Emulsification Of Proteins And The Qualities Of Cake

The tea polyphenol (TP) have many kinds of functions such as non-oxidizability, the anti- cancer and so on; therefore the utilization of tea polyphenol is one of the hot research spots in food industry. The protein is one of the biggest main nutrients in food system, and its functional properties (foaming property, emulsification, holding water power, gelatin property and so on) can have the significant influence on food quality. There have been massive researches on improving the properties of protein in recent years, this article emphatically begin with the interaction between tea polyphenol and protein (egg albumen protein, soybean protein isolated, whey protein concentrated, bovine serum albumen), study their functional rules and that under the changed food processing environment (the pH value, salt ion concentration, sucrose density), and then apply the interaction rules into two different kinds of cakes for improving the technology of their production, aiming for provide the new mentality and method on improving the properties of protein as well as speed up the application of tea polyphenol.In the experiment, it has been found that adding tea polyphenol has improved foaming property and emulsification of these proteins in different degrees. When adding 0.3% (m/v) content of tea polyphenol into EAP solution (1%,m/v), its foaming expansion (FE) has strengthened to 1.55 times than the blank, and foaming stability (FS) has strengthened to 1.87 times than the blank; FE of SPI has just strengthened a litter, and its FS has stable descend when adding TP, especially between 0%~0.5%; WCP has best FE with 0.8% content of TP, which has enhanced to 1.53 times than the blank, and its FS enhances to 1.58 times than the blank when adding 0.2% TP. The emulsification ability (EAI) of EAP with 0.2% TP has increased to 1.97 times than the blank, while EAI of SPI with 0.8% TP has increased to 2.21 times, EAI of WCP with 1.0% TP has increased to 2.64 times, EAI of BSA with 0.4% has increased to 1.33 times, but all their emulsion stability (ES) with TP has not significant change.The change of processing environment also affects the interaction between protein and TP: The pH value so high and so low can lower the foaming property of EAP, but there has no significant effect on SPI and WPC; pH has not effect on the emulsification of EAP, EAI of SPI has strengthened as pH value increases and it ES has no effect, the emulsification of WPC has improved as the pH value increases. NaCl has no effect on protein's foaming property may because of its content is low;...