Improving yield and composition of protein concentrates from green tea residue in an agri-food supply chain: Effect of pre-treatment
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- 作者：Chen Zhanga ; Office.BCT@wur.nl" class="auth_mail" title="E-mail the corresponding author ; zhangchenfj@sina.com" class="auth_mail" title="E-mail the corresponding author ; Marinus M. van Krimpenb ; Johan P.M. Sandersa ; c ; Marieke E. Bruinsa ; c
- 关键词：Leaves ; Ethanol ; Viscozyme ; Browning ; Digestibility ; Amino acid
- 刊名：Food and Bioproducts Processing
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：100
- 期：part_PA
- 页码：92-101
- 全文大小：1264 K
文摘
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Produce protein from waste of tea factory is crucial for adding value sustainably.
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Combined ethanol and viscozyme pre-treatment had best effect on protein extraction.
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Using ethanol obtained polyphenol and Viscozyme® L obtained carbohydrates.
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Using ethanol reduced protein colour and Viscozyme® L improved protein nutrients.
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Production of bio-products can be added to the existing process.