title: Antioxidant and functional properties of tea protein as affected by the different tea processing methods.
abstract: The Box-Behnken design combined with response surface methodology was used to optimize alkali extraction of protein from tea. Three independent extraction variables (extraction time: X1; extraction temperature: X2; alkali concentration: X3) were evaluated. The antioxidant and functional properties of tea protein as affected by different tea processing were compared. The optimum conditions were: extraction time of 85 min, extraction temperature of 80 °C, and alkali concentration of 0.15 M. Under such conditions, the predicted maximum protein extracted yield was 20.73 %, which coincided with the experimental values. Three kinds of tea protein showed good antioxidant and functional properties. Tea processing method had a significant impact on the properties of tea protein. Protein from oolong tea showed the best properties and it might be used as a good source of potential antioxidant and additives in food industry.
authors.affiliation: Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
authors.forename: Haixia
authors.initials: H
authors.lastname: Chen
authors.affiliation: Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
authors.forename: Ning
authors.initials: N
authors.lastname: Zhang
authors.affiliation: Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 People's Republic of China.
authors.forename: Lishuai
authors.initials: L
authors.lastname: Ma
keywords: Antioxidant; Extraction; Functional properties; Response surface methodology; Tea protein