文档介绍：: .
食品与发酵工 与乳清蛋白的结合力强于 EGC。
关键词 茶汤；表没食子儿茶素；表没食子儿茶素没食子酸酯；乳清蛋白；相互作用
DOI: .11-1802/
Study on the interaction between different tea soups and whey protein
GENG Ziwei, DING Yujie, TONG Qunyi
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
Abstract Different tea soups were obtained by changing the extraction temperature. And then the influence of tea soup,
epigallocatechin (EGC), epigallocatechin gallate (EGCG) on the structure of whey protein was analyzed by ultraviolet-visible
absorption spectroscopy, fourier transform infrared spectroscopy and fluorescence spectroscopy. The results showed that as
the extraction temperature increased, the concentration of tea polyphenols in the tea soup increased. The content of EGCG
increased significantly with the increase of the extraction temperature, while the content of EGC was not greatly affected by
the extraction temperature. Tea soup, EGC and EGCG could all change the structure of whey protein, and the
microenvironment of amino acid residues changed. EGC and EGCG interacted with whey protein to form complex. Both EGC
and EGCG had fluorescence quenching effect on whey protein, and the quenching type belonged to static quenching. The
quenching ability of EGCG was stronger than that of EGC. According to the thermodynamic parameters ΔH, ΔS, ΔG, the
reactions between EGC, EGCG and whey protein proceeded spontaneously, and they were mainly hydrophobic interactions.
The binding force of EGCG and whey protein was stronger than that of EGC.
Key words tea soup; epigallocatechin (EGC); epigallocatechin gallate (EGCG); whey protein; interaction
新式茶饮是以各种茶叶通过不同的萃取方式得到的浓缩液为原料，然后加入乳制品或水果混合而
成的饮料[1]。随着居民生活水平的提高和健康意识的增强，新式茶饮的市场份额将进一步扩大，人们
对茶饮的要求也越来越高。茶饮料生产过程中，浸提是关键程序之一，它影响茶饮料的品质，而且浸
提效果的好坏影响原料利用率和后续生