CN102876765A - Method for preparing antioxidant peptide with waste tea leaves - Google Patents
Method for preparing antioxidant peptide with waste tea leaves Download PDFInfo
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- CN102876765A CN102876765A CN2012104063617A CN201210406361A CN102876765A CN 102876765 A CN102876765 A CN 102876765A CN 2012104063617 A CN2012104063617 A CN 2012104063617A CN 201210406361 A CN201210406361 A CN 201210406361A CN 102876765 A CN102876765 A CN 102876765A
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Abstract
The invention relates to a method for preparing antioxidant peptide with waste tea leaves. The method includes: using alkali-solution and acid-isolation to extract proteins in waster tea leaves; performing limited enzymolysis to the tea-leaf proteins with compound protease, and performing enzyme deactivation to prepare tea-leaf protein enzymolysis liquid; using an ultrafiltration membrane to separate the tea-leaf protein enzymolysis liquid to obtain tea-leaf protein antioxidant peptide mixed liquid; and performing freeze drying to the tea-leaf protein antioxidant peptide mixed liquid. The obtained tea-leaf protein antioxidant peptide mixture is high in antioxidant activity, can effectively suppress oxidative deterioration of a fat-meat system, and is widely applicable to foods and related fields as food additives. By the alkali-solution and acid-isolation, extraction efficiency of tea-leaf proteins is improved evidently. Degrading degree of proteins can be effectively controlled by controlling enzymolysis time. Bioactive peptide is enriched through an ultrafiltration reel tubular membrane system. Separation process is simple, and effective concentration of bioactive peptide is improved.
Description
Technical field
The present invention relates to a kind of method that tea grounds prepares anti-oxidation peptide of discarding of utilizing.
Background technology
Tealeaves is one of Important Economic crop of China, also is the staple product in China's agricultural byproducts outlet.At present, to the research of tealeaves functional ingredient, more to the research of tea polysaccharide, tea-polyphenol, trimethyl-xanthine mainly for its water soluble component both at home and abroad, and to account for the tealeaves gross dry weight be 15%～30% Water insoluble tea protein research at present also seldom.In the extraction processing of effective content of tea, contain in a large number the tea grounds that enriches tea leaf protein and go out of use.Under this background, how to take full advantage of these tea leaf proteins and study the another popular direction that its effect will become tealeaves research.China's tea resources is very abundant, but a large amount of tea dusts that in the Tea Production process, produce, pruning leaf even unsalable coarse tea, the waste tea grounds after the water lixiviate of production of tea drinks producer particularly, up to the present, the utilization of these tea grounds things is only rested on research as the poultry feed aspect, and a large amount of tea grounds are because not further processing and all be not used as waste disposal.Still kept most protein in the tea grounds after the processing, caused the huge waste of resource, and severe contamination environment.Therefore take tea leaf residual as raw material, tea leaf protein is carried out deep development and fully utilizes createing huge Social benefit and economic benefit.
Development along with modern food industry, Oxidation of Fat and Oils problem in the food-processing needs to be resolved hurrily, the method that has an anti-oxidation active substance by interpolation can increase the stability of food system, although the energy oil-control oxidations such as the chemosynthesis class antioxidant that adopts at present such as BHT, BHA, TBHA, TBHQ, but bring the safety issue of food, therefore also more and more higher to its service requirements.
Summary of the invention
The object of the invention is to the defective for the prior art existence, provide a kind of and utilize discarded tea grounds to prepare the method for anti-oxidation peptide, have the advantage that technological operation is easy, production cost is low, safe.
Of the present inventionly prepare the method for anti-oxidation peptide with the waste tea residue protein, comprise the steps:
(1), alkali extraction and acid precipitation: utilize the alkali extraction and acid precipitation method to extract tea grounds albumen;
(2), enzymolysis: adopt proteolytic enzyme that the tea grounds albumen that extracts is carried out limited enzymolysis, the enzyme that goes out, lyophilize, preparation tea grounds protein polypeptide mixture;
(3), ultrafiltration: adopt ultra-filtration membrane, the selective retention molecular weight is respectively＜3500 Da, 3500～8000 Da,＞ultra-filtration membrane of 8000 Da separates tea grounds protein polypeptide complex solution, obtain molecular weight＜3500 Da, 3500～8000 Da or＞polypeptide complex with anti-oxidant activity of 8000 Da;
(4), lyophilize.
In the step (1), the operation of described alkali extraction and acid precipitation is as follows: at first with the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, tea grounds after the removal of impurities and 0.06-0.25mol/L NaOH mixed with the ratio of w/v 1:20-60 carry out alkali and carry, extraction time 20-60min, temperature 50-100 ℃, use filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, the tea grounds protein solution pH to 2.5-5.0 that carries with hydrochloric acid adjusting alkali carries out albumen precipitation, the centrifugal protein precipitation that gets, be washed to neutral recentrifuge, will precipitate lyophilize and namely get tea grounds albumen.
More preferably, the operation of described alkali extraction and acid precipitation is as follows: at first with the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, tea grounds after the removal of impurities and 0.06-0.1mol/L NaOH mixed with the ratio of w/v 1:40-60 carry out alkali and carry, extraction time 40-60min, temperature 80-90 ℃, use filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, the tea grounds protein solution pH to 3-4 that carries with hydrochloric acid adjusting alkali carries out albumen precipitation, the centrifugal protein precipitation that gets, be washed to neutral recentrifuge, will precipitate lyophilize and namely get tea grounds albumen.
The described centrifugal centrifugal condition that gets in the protein precipitation is 4000 r/min, 4-10 ℃, and centrifugal 10-20min.
The tea grounds protein polypeptide mixture that step (2) is obtained is dissolved in the distilled water, and being made into concentration is 0.5-2.0mg/mL tea grounds protein polypeptide complex solution.
In the step (2), the concrete operations of described enzymolysis are as follows: make protein mass concentration reach 0.5-5.5% in water the tea grounds protein dissolution, regulate pH to 7.0-7.5, temperature remains on 50-55 ℃, adds Protamex proteolytic enzyme 2000 ~ 8000U/g tea grounds albumen, hydrolysis 20-50min, degree of hydrolysis is controlled at 8-10%, the enzyme that goes out, lyophilize obtains tea grounds protein polypeptide mixture.
Go out described in the step (2) being operating as of enzyme: after enzyme digestion reaction finishes, at the boiling water bath 10min enzyme that goes out.
Above w/v represents mass volume ratio, and unit can be g/ml or kg/L.
The present invention compared with prior art has following advantage: the albumen that the alkali extraction and acid precipitation method is extracted in the discarded tea grounds can significantly improve waste tea residue protein extraction yield, compares with the extraction yield of the water extract method of mentioning in the bibliographical information to increase significantly; By the control tea grounds proteolysis time, obtain having the biologically active peptides of remarkable anti-oxidant activity; System separates tea grounds protein polypeptide mixture by ultrafiltration pipe crimping type film, obtains the antioxidation active peptides of different molecular weight, makes effective anti-oxidation peptide be able to enrichment.The present invention has the advantages such as technological operation is easy, production cost is low, security is high, both can solve the pollution problem that a large amount of discarded tea grounds bring, can remove again the human consumer to antioxidant in the misgivings aspect the food safety, will have profound significance to the development of science and technology, economy and grocery trade.
Embodiment
Embodiment 1
The first step: will discard the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, with tea grounds and 0.1mol/L NaOH with 1:40(w/v) mix and carry out alkali and carry, extraction time 60min, 90 ℃ of temperature are used filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, transfer alkali to carry tea grounds protein solution pH to 3.0-4.0 with hydrochloric acid and carry out albumen precipitation, protein precipitation by centrifugation is washed to neutral recentrifuge, to precipitate lyophilize and namely get tea grounds albumen, its extraction rate reached 71.98%.
Second step: in water, make protein concentration reach 1.5% the tea grounds protein dissolution, with NaOH pH value of solution is adjusted to 7.0-7.5, temperature remains on 50 ℃, add Protamex proteolytic enzyme (Novi's letter biological enzyme formulation) 6000U/g albumen, adopt formol titration to measure degree of hydrolysis, get hydrolyzed solution 5.0mL in small beaker, add 60mL distilled water, be titrated to acidometer indication pH8.2 with 0.01mol/L standard NaOH under the magnetic agitation, it is modulated to 8.2 formaldehyde solution 20mL to add pH, and record drops to its pH the volume of the 0.01mol/L standard NaOH solution that consumed at 9.2 o'clock.
Calculation formula:
In the formula: △ V: the standard NaOH liquor capacity that titration sample and titration albumen stoste consume poor;
C:NaOH concentration of standard solution (mol/L);
W: raw material grams (g);
V
Always: the cumulative volume of enzymolysis solution (mL);
V: the enzymolysis solution volume (mL) that titration is taken;
n
o: the free amino mmole number (mmol/g) of every gram albumen before the hydrolysis;
N: the free amino mmole number (mmol/g) of every gram albumen after the hydrolysis;
h
Tot: contained peptide bond sum (mmol/g) in the material protein;
Pro%: the protein content of sample.
Degree of hydrolysis is controlled at 9%, the enzyme that goes out, and lyophilize obtains tea grounds protein polypeptide mixture.
The 3rd step: it is 1.5mg/mL tea grounds protein polypeptide complex solution that tea grounds protein polypeptide mixture is made into concentration, utilize ultrafiltration pipe crimping type film system that tea grounds protein polypeptide mixture is separated, obtain the tea grounds protein antioxidant peptide mixed solution of molecular weight 3500～8000 Da, its lyophilize is preserved.
Adopt phenanthroline-Fe
2+The colorimetric method for determining hydroxyl radical free radical is removed ability.Damage pipe: get 0.75 mmol/L phenanthroline ethanol solution 0.5mL and add 0.15mol/L phosphate buffered saline buffer (pH 7.4) 1mL and deionized water 0.5mL, fully add the FeSO of 0.75mmol/L behind the mixing
40.5mL, add the H of 0.01% (V/V) behind the mixing
2O
20.5mL, 37 ℃ of water-bath 60min, surveying its light absorption value under 536nm is that A decreases.Damage is not managed: replace H with the 0.5mL deionized water
2O
2Repeat aforesaid operations, surveying its light absorption value under 536nm is that A does not decrease.Sample hose: get phosphate buffered saline buffer (pH 7.4) 1mL and sample solution 0.5mL that 0.75mmol/L phenanthroline ethanol solution 0.5mL adds 0.15mol/L, fully add the FeSO of 0.75mmol/L behind the mixing
40.5mL, add the H of 0.01% (V/V) behind the mixing
2O
20.5mL, 37 ℃ of water-bath 60min, surveying its light absorption value under 536nm is the A sample.The sample reference: get phosphate buffered saline buffer (pH 7.4) 1mL and the sample solution 0.5mL of 0.15mol/L, fully mixing adds deionized water 1.5mL, does not need water-bath, and surveying its light absorption value under 536nm is the A ginseng.Blank reference: phosphate buffered saline buffer (pH 7.4) 1mL that gets 0.15mol/L adds deionized water 2mL, and A is empty as the blank zeroing.
Calculation formula:
Calculation formula:
In the formula: the A sample: the light absorption value of sample sets;
A ginseng: the light absorption value of sample reference;
A decreases: the light absorption value of damage pipe;
A does not decrease: the light absorption value that does not damage pipe;
A is empty: the light absorption value of blank group.
When its concentration was 1.0mg/mL, hydroxyl radical free radical removing ability reached 45.15%.Getting concentration is 0.1mg/mL sample solution 2mL, adds DPPH solution (0.1 mmol/L DPPH is dissolved in 95% ethanol) 2mL, lucifuge reaction 20min under the room temperature behind the mixing, and the centrifugal 10min of 10000 r/min surveys light absorption value A at the 517nm place
i, blank group is A with 95% ethanolic soln 2mL replacement DPPH solution adding 2mL sample determination light absorption value
j, control group is that the DPPH solution 2mL ionized water 2mL that adds up replaces sample to measure light absorption value A under 517nm
0, with 2mL deionized water and the blank zeroing of 2mL 95 % alcohol mixeding liquids, measure its DPPH free radical scavenging power and reach 87.57%.It is applied in its anti-oxidant activity in storage process of checking in the chicken meat product of laboratory preparation, storage period is when being 7 days, the thiobarbituric acid reaction thing value of blank chicken meat product is 0.605mg/kg, the thiobarbituric acid reaction thing value of adding the chicken meat product of 0.01% commercial antioxidant BHT is 0.174mg/kg, and the chicken meat product thiobarbituric acid reaction thing value of adding the polypeptide complex of 0.5% molecular weight, 3500～8000Da is 0.135mg/kg.
Embodiment 2
The first step: will discard the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, with tea grounds and 0.1mol/L NaOH with 1:60(w/v) mix and carry out alkali and carry, extraction time 40min, 80 ℃ of temperature are used filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, transfer alkali to carry tea grounds protein solution pH to 3.0-4.0 with hydrochloric acid and carry out albumen precipitation, protein precipitation by centrifugation is washed to neutral recentrifuge, to precipitate lyophilize and namely get tea grounds albumen, its extraction rate reached 63.04%.
Second step: in water, make protein concentration reach 0.5% the tea grounds protein dissolution, with NaOH pH value of solution is adjusted to 7.0-7.5, temperature remains on 50 ℃, add proteolytic enzyme 7000U/g albumen, adopt formol titration to measure degree of hydrolysis, get hydrolyzed solution 5.0mL in small beaker, add 60mL distilled water, be titrated to acidometer indication pH8.2 with 0.01mol/L standard NaOH under the magnetic agitation, it is modulated to 8.2 formaldehyde solution 20mL to add pH, and record drops to its pH the volume of the 0.01mol/L standard NaOH solution that consumed at 9.2 o'clock.Degree of hydrolysis is controlled at 8%, the enzyme that goes out, and lyophilize obtains tea grounds protein polypeptide mixture.
The 3rd step: it is 1.5mg/mL tea grounds protein polypeptide complex solution that tea grounds protein polypeptide mixture is made into concentration, utilize ultrafiltration pipe crimping type film system that tea grounds protein polypeptide mixture is separated, obtain the tea grounds protein antioxidant peptide mixed solution of molecular weight＞8000 Da, its lyophilize is preserved.
Adopt phenanthroline-Fe
2+The colorimetric method for determining hydroxyl radical free radical is removed ability.When its concentration was 1.0mg/mL, hydroxyl radical free radical removing ability reached 77.22%.Getting concentration is 0.1mg/mL sample solution 2mL, adds DPPH solution (0.1 mmol/L DPPH is dissolved in 95% ethanol) 2mL, lucifuge reaction 20min under the room temperature behind the mixing, and the centrifugal 10min of 10000 r/min surveys light absorption value A at the 517nm place
i, blank group is A with 95% ethanolic soln 2mL replacement DPPH solution adding 2mL sample determination light absorption value
j, control group is that the DPPH solution 2mL ionized water 2mL that adds up replaces sample to measure light absorption value A under 517nm
0, with 2mL deionized water and the blank zeroing of 2mL 95 % alcohol mixeding liquids, measure its DPPH free radical scavenging power and reach 85.72%.It is applied in its anti-oxidant activity in storage process of checking in the chicken meat product of laboratory preparation, storage period is when being 7 days, the thiobarbituric acid reaction thing value of blank chicken meat product is 0.605mg/kg, the thiobarbituric acid reaction thing value of adding the chicken meat product of 0.01% commercial antioxidant BHT is 0.174mg/kg, and the chicken meat product thiobarbituric acid reaction thing value of adding the polypeptide complex of 0.5% molecular weight＞8000 Da is 0.119mg/kg.
Embodiment 3
The first step: will discard the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, with tea grounds and 0.06mol/L NaOH with 1:60(w/v) mix and carry out alkali and carry, extraction time 50min, 90 ℃ of temperature are used filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, transfer alkali to carry tea grounds protein solution pH to 3.0-4.0 with hydrochloric acid and carry out albumen precipitation, protein precipitation by centrifugation is washed to neutral recentrifuge, to precipitate lyophilize and namely get tea grounds albumen, its extraction rate reached 66.63%.
Second step: in water, make protein concentration reach 1.5% the tea grounds protein dissolution, with NaOH pH value of solution is adjusted to 7.0-7.5, temperature remains on 50 ℃, add proteolytic enzyme 7000U/g albumen, adopt formol titration to measure degree of hydrolysis, get hydrolyzed solution 5.0mL in small beaker, add 60mL distilled water, be titrated to acidometer indication pH8.2 with 0.01mol/L standard NaOH under the magnetic agitation, it is modulated to 8.2 formaldehyde solution 20mL to add pH, and record drops to its pH the volume of the 0.01mol/L standard NaOH solution that consumed at 9.2 o'clock.Degree of hydrolysis is controlled at 9%, the enzyme that goes out, and lyophilize obtains tea grounds protein polypeptide mixture.
The 3rd step: it is 1.5mg/mL tea grounds protein polypeptide complex solution that tea grounds protein polypeptide mixture is made into concentration, utilize ultrafiltration pipe crimping type film system that tea grounds protein polypeptide mixture is separated, obtain the tea grounds protein antioxidant peptide mixed solution of molecular weight＜3500 Da, its lyophilize is preserved.
Adopt phenanthroline-Fe
2+The colorimetric method for determining hydroxyl radical free radical is removed ability.When its concentration was 1.0mg/mL, hydroxyl radical free radical removing ability reached 12.87%.Getting concentration is 0.1mg/mL sample solution 2mL, adds DPPH solution (0.1 mmol/L DPPH is dissolved in 95% ethanol) 2mL, lucifuge reaction 20min under the room temperature behind the mixing, and the centrifugal 10min of 10000 r/min surveys light absorption value A at the 517nm place
i, blank group is A with 95% ethanolic soln 2mL replacement DPPH solution adding 2mL sample determination light absorption value
j, control group is that the DPPH solution 2mL ionized water 2mL that adds up replaces sample to measure light absorption value A under 517nm
0, with 2mL deionized water and the blank zeroing of 2mL 95 % alcohol mixeding liquids, measure its DPPH free radical scavenging power and reach 46.21%.It is applied in its anti-oxidant activity in storage process of checking in the chicken meat product of laboratory preparation, storage period is when being 7 days, the thiobarbituric acid reaction thing value of blank chicken meat product is 0.605mg/kg, the thiobarbituric acid reaction thing value of adding the chicken meat product of 0.01% commercial antioxidant BHT is 0.174mg/kg, and the chicken meat product thiobarbituric acid reaction thing value of adding the polypeptide complex of 0.5% molecular weight＜3500 Da is 0.127mg/kg.
Claims (7)
1. one kind is utilized discarded tea grounds to prepare the method for anti-oxidation peptide, it is characterized in that comprising the steps:
(1), alkali extraction and acid precipitation: utilize the alkali extraction and acid precipitation method to extract tea grounds albumen;
(2), enzymolysis: adopt proteolytic enzyme that the tea grounds albumen that extracts is carried out limited enzymolysis, the enzyme that goes out, lyophilize, preparation tea grounds protein polypeptide mixture;
(3), ultrafiltration: adopt ultra-filtration membrane, the selective retention molecular weight is respectively＜3500 Da, 3500～8000 Da,＞ultra-filtration membrane of 8000 Da separates tea grounds protein polypeptide complex solution, obtain molecular weight＜3500 Da, 3500～8000 Da or＞polypeptide complex with anti-oxidant activity of 8000 Da;
(4), lyophilize.
2. the method that tea grounds prepares anti-oxidation peptide is discarded in described utilization according to claim 1, it is characterized in that: in the step (1), the operation of described alkali extraction and acid precipitation is as follows: at first with the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, tea grounds after the removal of impurities and 0.06-0.25mol/L NaOH mixed with the ratio of w/v 1:20-60 carry out alkali and carry, extraction time 20-60min, temperature 50-100 ℃, use filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, the tea grounds protein solution pH to 2.5-5.0 that carries with hydrochloric acid adjusting alkali carries out albumen precipitation, the centrifugal protein precipitation that gets, be washed to neutral recentrifuge, will precipitate lyophilize and namely get tea grounds albumen.
3. the method that tea grounds prepares anti-oxidation peptide is discarded in described utilization according to claim 1, it is characterized in that: the operation of described alkali extraction and acid precipitation is as follows: at first with the tea grounds boiling water bath after 20-30 minute filtered through gauze get tea grounds after the removal of impurities, tea grounds after the removal of impurities and 0.06-0.1mol/L NaOH mixed with the ratio of w/v 1:40-60 carry out alkali and carry, extraction time 40-60min, temperature 80-90 ℃, use filtered through gauze after extracting, filtrate is the tea grounds protein solution that alkali is carried, the tea grounds protein solution pH to 3-4 that carries with hydrochloric acid adjusting alkali carries out albumen precipitation, the centrifugal protein precipitation that gets, be washed to neutral recentrifuge, will precipitate lyophilize and namely get tea grounds albumen.
4. the method that tea grounds prepares anti-oxidation peptide is discarded in described utilization according to claim 2, it is characterized in that: the described centrifugal centrifugal condition that gets in the protein precipitation is 4000 r/min, 4-10 ℃, and centrifugal 10-20min.
5. the method that tea grounds prepares anti-oxidation peptide is discarded in described utilization according to claim 1, it is characterized in that the tea grounds protein polypeptide mixture that step (2) is obtained is dissolved in the distilled water, and being made into concentration is 0.5-2.0mg/mL tea grounds protein polypeptide complex solution.
6. the method that tea grounds prepares anti-oxidation peptide is discarded in described utilization according to claim 1, it is characterized in that in the step (2), the concrete operations of described enzymolysis are as follows: make protein mass concentration reach 0.5-5.5% in water the tea grounds protein dissolution, regulate pH to 7.0-7.5, temperature remains on 50-55 ℃, add Protamex proteolytic enzyme 2000～8000U/g tea grounds albumen, hydrolysis 20-50min, degree of hydrolysis is controlled at 8-10%, and enzyme goes out, lyophilize obtains tea grounds protein polypeptide mixture.
7. the discarded tea grounds of described utilization prepares the method for anti-oxidation peptide according to claim 1, being operating as of the enzyme that it is characterized in that going out described in the step (2): after enzyme digestion reaction finishes, at the boiling water bath 10min enzyme that goes out.
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| CN105777860A (en) * | 2016-04-07 | 2016-07-20 | 华南农业大学 | Microwave assisted process method for extracting tea residue protein |
| CN107997185A (en) * | 2017-12-20 | 2018-05-08 | 福州大学 | It is a kind of synchronously to prepare tea grounds Functional Polypeptides and the method and its application of tea essence |
| CN110547446A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly antioxidant peptide fruit enzyme and preparation method thereof |
| CN114271412A (en) * | 2022-01-08 | 2022-04-05 | 福州大学 | Mixed feed for improving water mildew resistance of tilapia and preparation method thereof |
| CN115501346A (en) * | 2022-09-28 | 2022-12-23 | 安徽农业大学 | Tea residue protein-epsilon-polylysine nano material and anthocyanin nano compound and preparation method thereof |
| CN116235894A (en) * | 2023-03-02 | 2023-06-09 | 大闽食品（漳州）有限公司 | Preparation method and application of tea dreg protein |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105777860A (en) * | 2016-04-07 | 2016-07-20 | 华南农业大学 | Microwave assisted process method for extracting tea residue protein |
| CN107997185A (en) * | 2017-12-20 | 2018-05-08 | 福州大学 | It is a kind of synchronously to prepare tea grounds Functional Polypeptides and the method and its application of tea essence |
| CN107997185B (en) * | 2017-12-20 | 2021-03-30 | 福州大学 | Method for synchronously preparing tea residue functional peptide and tea essence and application thereof |
| CN110547446A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly antioxidant peptide fruit enzyme and preparation method thereof |
| CN114271412A (en) * | 2022-01-08 | 2022-04-05 | 福州大学 | Mixed feed for improving water mildew resistance of tilapia and preparation method thereof |
| CN114271412B (en) * | 2022-01-08 | 2023-08-25 | 福州大学 | Mixed feed for improving mildew resistance of tilapia mossambica and preparation method thereof |
| CN115501346A (en) * | 2022-09-28 | 2022-12-23 | 安徽农业大学 | Tea residue protein-epsilon-polylysine nano material and anthocyanin nano compound and preparation method thereof |
| CN115501346B (en) * | 2022-09-28 | 2024-04-23 | 安徽农业大学 | Tea dreg protein-epsilon-polylysine nano material and anthocyanin nano compound and preparation method thereof |
| CN116235894A (en) * | 2023-03-02 | 2023-06-09 | 大闽食品（漳州）有限公司 | Preparation method and application of tea dreg protein |
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Application publication date: 20130116 |