粉碎粒径对茶叶水不溶多糖功能特性的影响研究

探讨不同粉碎粒径对茶叶水不溶多糖(ITPs)功能特性的影响。方法:制备不同粉碎粒径的茶叶水不溶多糖,通过持水力(包括水合能力和膨胀力)、吸附性能(包括持油性和胆酸钠结合能力)等功能特性的测定,分析粉碎粒径对茶叶水不溶多糖功能特性的影响。结果:粉碎粒径对茶叶水不溶多糖的功能特性可产生较大影响,其结合水力和膨胀力随茶叶水不溶多糖粒径的减小先减小后逐渐增大,其中结合水力在多糖粒径达超微粉时最大,为粗粉的1.20倍,而膨胀力在多糖粒径达细粉级时最大,为粗粉的1.08倍,粒径达超微粉时出现下降趋势。持油性与结合胆酸钠能力均在超微粉时最大,分别是粗粉的1.42倍和1.22倍。结论:本实验为茶叶的开发利用提供了基础研究数据。

Studies on functional properties of water insoluble polysaccharides with different particle size prepared from the tea

Objective:To evaluate the effect of the different particle size on the functional properties of the water insoluble polysaccharides prepared from the tea(ITPs).Methods:The ITPs with different particle size were prepared from the tea by water extraction,and to determine the water holding capacity(including the hydration capacity and the swelling capacity)and the adsorption capacity(including oil-holding capacity and binding of sodium cholate).Results The particle size had a greater impact on ITPs functional properties.The hydration capacity and the swelling decreased first then increased with the decreasing of the particle size.The hydration capacity of ultrafine powder was 1.20 times of the crude one,and the swelling capacity of fine powder was 1.08 times of the crude one.The oil-holding capacity and the sodium cholate binding capacity of the ITPs has a greatest value at ultrafine powder at ultrafine powder and was 1.42 times and 1.22 times of the crude powder.The sodium cholate binding capacity of the ITPs has a greatest value at ultrafine powder at fine powder and was 1.56 times of the crude one.Conclusion:The different particle size had a greater impact on the functional properties of the ITPs.The experiment provides the basis research data of the water insoluble polysaccharides of tea on their development and utilization.