茶 (Camellia sinensis (L.) Kuntze) 作为一种新兴的蛋白质和生物活性的来源:一个叙事审查
Manoj Kumar1, Pavidharshini Selvasekaran2, Ramalingam Chidambaram2
1Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA.
Food chemistry
|July 14, 2023
概括
茶叶残留物富含有价值的蛋白质,为其他植物性蛋白质提供可持续的替代品. 本研究探讨了提取方法,并突出了茶蛋白的功能性和生物活性特性,用于各种应用.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 茶叶残留物是一个重要的农业废物流,含有21-28%的原蛋白.
- 这些蛋白质往往被丢弃,代表了有价值的营养和功能成分的损失.
- 茶叶蛋白具有作为传统蛋白质来源的可持续和生物活性替代品的潜力.
研究的目的:
- 综合审查茶叶蛋白提取方法.
- 为了分析提取的茶蛋白的氨基酸概况.
- 总结茶蛋白生物活性和水解剂的制备过程.
主要方法:
- 对各种茶叶蛋白提取技术的文献综述.
- 报告的氨基酸成分的分析.
- 编制制备生物活性和水解剂的方法.
主要成果:
- 茶叶蛋白具有出色的功能性质,包括可溶性,泡和乳化.
- 它们具有显著的生物活性,如抗氧化剂,抗高血压剂和抗糖尿病作用.
- 良好的凝能力使它们适合食品产品开发.
结论:
- 茶叶蛋白是一种有价值的,未充分利用的农业废物资源.
- 它们的提取和利用可以增强食品配方,并为健康提供好处.
- 对茶蛋白应用的进一步研究是有必要的.
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