Study Of Water-fast Protein And Enzymatic Effect In The Green Tea

The residue of the streamed green tea was taken to study the optimization extracting parameter of water-fast proteins and the method of primary purification. The distinguished effects of five kinds of enzyme treatment that decomposed alkali-soluble protein in the streamed green tea and the residue of it were analyzed. The one had best effect was picked out. Also the enzyme was taken to study the optimization function parameter on the streamed green tea and the residue, and then the roasted green tea and scent tea. The compounding of protease and celluase/umamizyme, and tannase/umamizyme affected the amino acids and dissociative amino acids of the streamed green tea and the residue. The distinction between the streamed tea and the residue was discussed. The detailed results were as follows:1. The optimization parameter of extracting alkali-soluble protein was obtained through single factor and orthogonal test: when the ratio of tea to water was 1:40, extracting at 90℃for 2 hour at the lye concentration of 0.09mol/l, the extracting ratio of alkali-protein were 42.54%.2. The extracting ratio of prolamin to whole protein of the residue was 3.52%, when ethanol concentration was 70%, ratio of residue to ethanol was 1:30 at the first extracting time was 90 minute, and extracting four times continuously.3. The method of salt out-isoelectric to purify alkali-soluble protein was the best. When (NH₄)₂SO₄ was at the concentration of 60%, pH 4.5, the ratio of deposition was to 92.29%. And the effect of ethanol deposition was the worst; the ratio of deposition was only to 28.64% when it was at the concentration of 70%.4. The enzymatic effects of five species of enzyme treatments on the streamed tea and the residue were greatly different. Since Papain, Protease M, Umamizyme, Newlase F3G decomposed for 1 hour at the same concentration of 0.05% and Neutral proteinase at the concentration of 0.2%, the ratio of amino acids in the extracting liquid of tea increased by 0.50%, 2.74%, 3.62%, 0.45% and 2.99% individually, and the residue increased by 0.87%, 2.24%, 3.55%, 0.85% and 1.72% individually.5. The optimization parameter of action of Umamizyme was obtained, that was pH 5, 4 hour, the concentration of 0.07%. The ratio of amino acids increased by 7.06% in the streamed tea and 9.13% in the residue.6. The combination of Neutral proteinase and Umamizyme could decompose the proteins of the streamed tea and the residue effectively and increase the amino acids. After the treatment, the ratio of amino acids to dry weight was to 13.04% in the streamed tea.7. The enzymatic effect of the compounding of 0.05% Umamizyme and 0.03% celluase together treatment on the streamed green tea was little better than 0.05% Umamizyme single treatment. Compared with the single one, the compound increased 0.91%.8. The amino acids in the roasted green tea and scent green tea increased obviously under the treatment that at the concentration of 0.05% Umamizyme for 4 hour in pH5.5. The grosses of amino acids were separately to 6.91%, 7.76%. While the tea and the residue were in the together effect of 0.05% Umamizyme and Tannase, the increase of amino acids decreased instead.9. Compared with three enzyme treatments, under the situation that at the concentration of 0.05% Umamizyme, pH 5.5 for 4 hour, the gross and component of dissociation amino acids were suitable and practical. Meanwhile the gross of aspartic acid, glutamic acid, arginine, theanine was 3.75 times of the controlled streamed green tea and 15.37 times of the controlled residue of it. And valine, isoleucine, ileucine, pHenylalanine, lysine, threonine that were needed amino acid increased obviously. Their gross extracting ratios of dry weight of the streamed green tea and the residue were 2.71% and 1.65%.