Studies on tea protein extraction using alkaline and enzyme methods

Shen, Lianqing; Wang, Xiangyang; Wang, Zhongying; Wu, Yuanfeng; Chen, Jianshe

doi:10.1016/j.foodchem.2007.08.047

Cited by 148 publications

(114 citation statements)

References 16 publications

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“…Zhu et al (2009) has also reported that the phyto-chemical extracts of green tea (mainly phenolic compounds) considerably reduce the wheat starch gel hardness. (Shen et al 2008). These glutelins may combine with the extra prolamines in wheat flour to form a network and fortify the dough structure.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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Section: Pasting Propertiesmentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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“…Alkaline and enzymatic treatment of fresh and polyphenol extracted tea leaves yields a considerable amount of protein, though protein content was lower in exhausted leaves, may be due to degradation or possibility of being washed out during water soaking. Tea proteins can be used in food industry as foaming agent, emulsifying agent, a gelling agent, and as texture modifier (Shen et al 2008).…”

Section: Extraction Of Tea Proteinsmentioning

confidence: 99%

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Banerjee

Chatterjee

2014

J Food Sci Technol

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Tea is a popular daily beverage worldwide. Modulation and modifications of its basic components like catechins, alkaloids, proteins and carbohydrate during fermentation or extraction process changes organoleptic, gustatory and medicinal properties of tea. Through these processes increase or decrease in yield of desired components are evident. Considering the varied impacts of parameters in tea production, storage and processes that affect the yield, extraction of tea biomolecules at optimized condition is thought to be challenging. Implementation of technological advancements in green chemistry approaches can minimize the deviation retaining maximum qualitative properties in environment friendly way. Existed extraction processes with optimization parameters of tea have been discussed in this paper including its prospects and limitations. This exhaustive review of various extraction parameters, decaffeination process of tea and large scale cost effective isolation of tea components with aid of modern technology can assist people to choose extraction condition of tea according to necessity.

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“…It also can strengthen the body resistance, hypoxia, and fatigue resistance and have high nutritional value, which is the important nutritional protein for old body [21]. The crude protein content of M. halliana tea was 4.362 g/100 g which explained that it had more amino acids, which could promote the formation of aroma in tea.…”

Section: The Content Determination Of Crude Proteinmentioning

confidence: 99%

Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

Yin

Zhang

2017

Journal of Food Quality

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This study aimed to establish a HPLC method for simultaneous determination of the changing of quercitrin, 3-hydroxyphloridzin, and phloridzin in physical process of M. halliana tea. Meanwhile, the nutritional compositions were determined, using anthronesulfuric acid colorimetry and direct titration determination of total sugar and reducing sugar, respectively, in order to provide theoretical basis for quality control and tea production. The results showed that the regression equations for quercitrin, 3-hydroxyphloridzin, and phloridzin were linear in the range of 0.0972-12.15 g ( = 0.999 8), 0.0932∼11.65 g ( = 0.999 1), and 0.9∼112.5 g ( = 0.999 6), respectively. The average recoveries ranged from 98.19% to 99.35%. The contents of crude protein and the crude fat were measured by spectrophotometric detection and soxhlet extraction detection, respectively. The contents of total sugar, reducing sugar, the fat, and protein were 6.8 g/100 g, 8.5 mg/100 g, 2.399 g/100 g, and 4.362 g/100 g, respectively, in M. halliana tea.

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Studies on tea protein extraction using alkaline and enzyme methods

Cited by 148 publications

References 16 publications

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Efficient extraction strategies of tea (Camellia sinensis) biomolecules

Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

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