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对茶渣中茶叶蛋白的酶水解产物——茶叶蛋白肽的功能性进行研究。实验结果表明,茶叶蛋白肽具有很强的抗氧化活性,且在较低浓度下就可起作用;其对羟自由基、超氧阴离子自由基和DPPH自由基的清除率最高可分别达到99%、100%和97%,且均显著高于维生素C。茶叶蛋白肽对亚硝酸根离子也有很强的清除效果,IC50为0.2 mg/mL,清除率最高可达100%。茶叶蛋白肽还具有很好的抗凝血作用,当其质量浓度为3 mg/mL时,抗凝血作用明显优于抗凝剂柠檬酸钠。当茶叶蛋白肽的剂量为0.75 g/kg时,可显著增强机体的非特异性免疫功能。
The enzymatic hydrolyzate of tea leaf in tea residue, the function of tea leaf protein peptide, was studied. The experimental results show that the tea peptide has a strong antioxidant activity, and can work at lower concentrations; its hydroxyl radical, superoxide anion radical and DPPH free radicals scavenging the highest rate of up to 99% , 100% and 97%, respectively, and were significantly higher than vitamin C. Tea peptide also has a strong scavenging effect on nitrite ions with an IC50 of 0.2 mg / mL and a clearance of up to 100%. Tea protein peptide also has a good anticoagulant effect, when the concentration of 3 mg / mL, the anticoagulant effect was significantly better than the anticoagulant sodium citrate. When the dose of tea protein peptide is 0.75 g / kg, it can significantly enhance the non-specific immune function of the body.