1、河南工業(yè)大學(xué)碩士學(xué)位論文茶多酚粗提物的提取及其對大豆蛋白功能特性的影響姓名：石晶申請學(xué)位級別：碩士專業(yè)：糧食、油脂與植物蛋白指導(dǎo)教師：郭興鳳20070501AbstractItiswellknowthatteapolyphenolshaveantioxidantactivitiesandhavethemedicineeffectTheextractionofthepolyphenolswasstudiedinthispaperAccor

2、dingtothedomeaticandinternationalworksaboutteapolyphenols，effectfactorsincludingtemperature，time，solventconcentrate，theratioofsolventandmaterialetewgrestudiedTheresultindicatedthatthemethodofsolventextractioncanbeusedtoe

3、xtractteapolypheIlolsfrommaledunderthesimpleexperimentconditionsThemainfactorthatinfluencetheprocessionofextractionaresolventconcentrationinwatertheliquid／solidratio，thetemperaturethetimeandextractiontimesTheextractionof

4、teapolyphenolsincreasedwiththeincreaseofliquid／solidratioWhenthetemperaturewaslowerthan60℃theextractionofteapolyphenolsincreasedwiththeincreaseoftemperatureWhenthetemperaturewashigherthan60℃。theextractionofteapolyphenols

5、decreased、而mthefurtherincreaseoftemperatureTheeffectofsolventconcentrationandtimeWassimilartotheeffectoftemperatureThesolventconcentrationandtimewas60％and15minrespectivelytheextractionofteapolyphenolsobtainthehighestvalu

6、eTheoptimizedconditionofexwactionforteapolyphenolsWasobtainedthroughrespondsurfaceanalysis：theratioofsolvent15：1，temperature53“C，ethanolconcentration65％，time15minandtimes2Recently，thescientistsfoundamodelabouttheeffectof

7、theteapolyphenolsandsoyproteinjustlike“Hand—inGlove’Themainfactorthatinfluencedtheprocessionofadditionweretemperature，teapolyphenolsconcentratepH、詞uc，etcTheoptimizedconditionofadditionfbrteapolyphenolswasobtainedthroughR

8、SM：Temperature306“C，pH585，teapolyphenolsconcentrationO089％，andcontaintheethan01Meantime，theresearchresultsshowedthatwhenappropriateamountofteapolyphenolswereaddedtotheprotein，theemulsionstabilityandfoamcapacityofproteini

9、ncreasedgreatlyWhenthetemperatureWas40“C，theadditionofteapolyphenolsWasO08％，theemulsionstabilityofproteinwasbetter；andWhenthetemperatureWas412“C，pHvalueWas65，theadditionofteapolyphenolswas010％，foamcapacityofproteinwasbea