Antioxidant and functional properties of tea protein as affected by the different tea processing methods

Area of Science:

• Food Science
• Biochemistry

Background:

• Tea protein possesses valuable antioxidant and functional properties.
• Understanding optimal extraction conditions is crucial for maximizing yield and quality.
• Tea processing methods significantly influence protein characteristics.

Purpose of the Study:

• To optimize alkali extraction of protein from tea using response surface methodology.
• To compare the antioxidant and functional properties of tea protein from different processing methods.
• To identify the best tea source for protein extraction.

Main Methods:

• Box-Behnken design was employed to optimize three extraction variables: time, temperature, and alkali concentration.
• Response surface methodology was utilized to analyze the experimental data.
• Antioxidant and functional properties were assessed for proteins from different tea types.

Main Results:

• Optimal extraction conditions determined were 85 min extraction time, 80°C extraction temperature, and 0.15 M alkali concentration.
• The predicted maximum protein extracted yield under optimal conditions was 20.73%, closely matching experimental results.
• All three types of tea protein demonstrated good antioxidant and functional properties.

Conclusions:

• The optimized alkali extraction method is effective for maximizing tea protein yield.
• Oolong tea protein exhibited the best antioxidant and functional properties among the tested samples.
• Tea protein, particularly from oolong tea, holds significant potential as a natural antioxidant and food additive.