Abstract:

The functional properties of tea seed meal proteins extracted with alkali and alkaline protease were studied by
comparing with soybean protein isolate (SPI). The results showed that some properties such as solubility, oil absorbability,
emulsifying capacity (EC), emulsion stability index (ESI), foaming capacity (FC) and gel frangibility of tea seed meal
protein extracted with the enzyme (ETSMP) were better than those of tea seed meal protein from alkali extraction (ATSMP),
but water absorbability and foam stability (FS) of ATSMP were better than those of ETSMP. The gel viscosity and hardness
of ATSMP and ETSMP were similar. EC and ESI of both tea seed protein isolates were better than those of SPI, but FC and
FS were weaker and solubility was similar. The gels of ATSMP and ETSMP were formed at the lowest protein concentration
13% and 15%, respectively, and the viscosity and hardness were weaker than those of SPI. Some factors such as pH, NaCl
concentration and protein concentration had obvious effects on functional properties of these two tea seed meal proteins in
various degrees.

Key words: tea seed meal protein, alkali extraction, enzymatic extraction, solubility, oil absorbability, emulsifying capacity