What kinds of tea protein are extracted?
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Various kinds of tea proteins are extracted from different types of tea residues. Green tea water-insoluble protein (GP), oolong tea water-insoluble protein (OP), and black tea water-insoluble protein (BP) are extracted from residues of green tea, oolong tea, and black tea, respectively, using an alkaline method . Additionally, tea seed cake protein (TSCP) is extracted from tea seed cake, and after ultrafiltration, three fractions are obtained: TSCP-1 (Mw > 10 kDa), TSCP-2 (3.5 kDa < Mw < 10 kDa), and TSCP-3 (Mw < 3.5 kDa) . Furthermore, obestatin-like substances are determined from the young shoots of the tea plant, Camellia sinensis, using the QB buffer for extraction . These extractions provide a range of tea proteins with diverse properties and functionalities, showcasing the potential for various applications in food and medicine.
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| Papers (5) | Insight |
|---|---|
| Four kinds of dark tea (Camellia sinensis L.) proteins extracted are Heimaojian (HMJ), Qianliang (QL), Fuzhuan (FZ), and Heizhuan (HZ) for assessing their anti-diabetic potential in vitro. | |
| Tea proteins extracted are obestatin-like substances from Camellia sinensis leaves, identified through immunoblotting techniques, with a 13kDa protein band showing strong human obestatin-like immunoreactivity. | |
| Three types of tea seed cake protein (TSCP) are extracted: TSCP-1 (Mw > 10 kDa), TSCP-2 (3.5 kDa < Mw < 10 kDa), and TSCP-3 (Mw < 3.5 kDa) through ultrafiltration. | |
25 Citations | Green tea water-insoluble protein (GP), oolong tea water-insoluble protein (OP), and black tea water-insoluble protein (BP) are extracted from residues of green tea, oolong tea, and black tea, respectively. |
2 Citations | Tea protein extracted using ultrasound-assisted reverse micelle extraction (UARME) had higher α-helix, β-sheet, and β-turn content, with significantly higher amino acid content compared to ultrasound-assisted alkali extraction (UAAE). |
Related Questions
What proteins can be extracted from the plant leafs?4 answersVarious proteins can be extracted from plant leaves, offering a sustainable and alternative source of nutrition. Green leaf proteins from plants like alfalfa, amaranth, cabbage, cassava, duckweed, moringa, olive, radish, spinach, sugar beet, and tea are rich protein sources suitable for human consumption. Plant leaf proteins have a similar protein content to milk and can be efficiently utilized for food applications globally. Protein extraction from plants like Cissus quadrangularis, Coleus amboinicus, and Aloe vera has been successfully achieved through precipitation methods. Tomato leaves, a by-product of tomato production, are also a promising protein source, with fresh processing being the most effective method for protein extraction. Invasive plants like Gorse, Broom, and Fireweed have been explored for protein extraction, with cellulase treatment and ethanol precipitation showing high protein recovery and purity levels.
What are the applications of tea protein and fiber?5 answersTea protein and fiber have diverse applications. Tea protein, extracted from tea leaves, is rich in health benefits such as anti-hypertensive, anti-inflammatory, and anti-cancer properties. It is essential for supplementing amino acids in the human diet and can be utilized in the food industry for various health-promoting purposes. On the other hand, tea fiber, particularly from tea residues, is beneficial for managing type 2 diabetes due to its anti-hyperglycemic activity. Additionally, tea fiber can be processed into tea fiber capable of releasing anions, suitable for producing protective fabrics with permanent health-promoting functions. These applications highlight the potential of tea protein and fiber in both the food industry and health-related sectors, showcasing their versatility and importance in various fields.
What type of solvents were used in extraction?5 answersDeep eutectic solvents (DES) and natural deep eutectic solvents (NADES) were used as solvents in the extraction processes. Supercritical fluids, ionic liquids, and deep eutectic solvents were investigated as potential green solvents. Deep eutectic solvents (DESs) were used as a promising tool in dispersive liquid-liquid micro-extraction (DLLME). Green solvents such as water, ethanol, ethyl acetate, carbon dioxide, ionic liquids, and terpenes were used in modern extraction methods.
Is protein precipitation and protein extraction are same?5 answersProtein precipitation and protein extraction are not the same processes. Protein extraction refers to the process of isolating proteins from a biological sample, such as cells or tissues, in order to study or analyze them. It involves breaking down the sample and separating the proteins from other components. On the other hand, protein precipitation is a specific technique used within the protein extraction process to selectively separate proteins from the sample. It involves adding a precipitating agent, such as trichloroacetic acid (TCA) or acetone, to the sample, which causes the proteins to come out of solution and form a solid precipitate. Protein precipitation is often used to concentrate proteins or remove unwanted contaminants before further purification steps.
What are the different methods for protein analysis from food samples?5 answersProtein analysis in food samples can be done using various methods. The Kjeldahl method and the Lowry method are commonly used for determining protein content in legumes such as mung beans, lentils, and chickpeas. Other methods include amino acid analysis, reversed-phase liquid chromatography, and colorimetric assays like the Coomassie Blue G-250 dye-binding assay and bicinchoninic acid assay. Bioinformatics is also a promising technique for the identification, characterization, and purification of bioactive peptides derived from food. Qualitative analysis of proteins can be conducted using tests such as the Hopkins-Cole, Xanthoproteic, Millon, Nitroprusside, and Sakaguchi test, while quantitative analysis can be done using methods like UV Spectrophotometry and Turbidimetry. For milk and dairy products, methods such as nitrogen analysis, dye-binding methods, infrared spectroscopy, gel and capillary electrophoresis, liquid chromatography, mass spectrometry, and immunoassays are used for protein detection and quantification.
What is the function of amino acids in tea?2 answersAmino acids in tea serve various functions. They contribute to the favorable taste of tea and are associated with effects such as relaxation, improved concentration, and learning ability. Amino acids in tea are also linked to health benefits including the prevention of certain cancers, cardiovascular disease, weight loss, and enhanced immune system performance. Adding amino acids to tea can improve its taste and lower the content ratio of tea polyphenol to amino acids. Amino acid determinations in tea have been studied using methods such as extraction, lixiviation, automatic amino acid analyzers, high-performance liquid chromatography, and capillary electrophoresis. Tea contains various chemical compositions including amino acids, which have pharmacological activities such as treating diabetes, acting as antioxidants, lowering blood pressure, and providing anti-thrombotic therapy. The content of free amino acids in tea leaves varies depending on the tea period and leaf position, with higher levels in early tea and lower levels in later periods.