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学者姓名：张晨
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Abstract ：
Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of Lentinus edodes, Lentinus sajor-caju (Fr.), Flammulina filiformis, Hericium erinaceus, Pleurotus pulmonarius, and Monascus kaoliang B6 were evaluated using tea residue as a medium. P. pulmonarius and L. sajor-caju (Fr.) exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. M. kaoliang B6 demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, M. kaoliang B6 achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U center dot mL- 1) and lignin peroxidase (36.9 U center dot L- 1) activities. P. pulmonarius and L. sajor-caju (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U center dot mL- 1). Fermentation by M. kaoliang B6 resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g- 1, by which the mycelium's protein and total sugar content increased by 73 and 188 mg g- 1. Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.
Keyword ：
Component transformation Component transformation Edible fungal mycelia Edible fungal mycelia Fermentation Fermentation Tea residue Tea residue
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| GB/T 7714 | Zhang, Yufei , Lu, Yanyin , Pan, Dandan et al. Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2024 , 9 . |
| MLA | Zhang, Yufei et al. "Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi" . | CURRENT RESEARCH IN FOOD SCIENCE 9 (2024) . |
| APA | Zhang, Yufei , Lu, Yanyin , Pan, Dandan , Zhang, Yanyan , Zhang, Chen , Lin, Zexin . Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi . | CURRENT RESEARCH IN FOOD SCIENCE , 2024 , 9 . |
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Abstract ：
Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5x10(4) or 5.0x10(3) mPa.s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 x 10(3) Pa and G '' = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.
Keyword ：
Carbohydrase Carbohydrase Esterification Esterification Gelation Gelation Protein removal Protein removal Tea leaves Tea leaves Viscosity Viscosity
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| GB/T 7714 | Zhang, Chen , Wang, Yue , Lv, Yiming et al. Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue [J]. | FOOD CHEMISTRY , 2024 , 430 . |
| MLA | Zhang, Chen et al. "Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue" . | FOOD CHEMISTRY 430 (2024) . |
| APA | Zhang, Chen , Wang, Yue , Lv, Yiming , Yang, Xin , Wei, Xinyao . Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue . | FOOD CHEMISTRY , 2024 , 430 . |
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Abstract ：
The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifier concentration, pH, storage temperature) at room temperature (20 ℃) on emulsifying performance (10-minute settling) and stability (15-day settling), followed by a comparison of emulsifying performance and stability of soybean isolate protein and whey protein emulsions. The results showed that the ATRP emulsion was of the water-in-oil (O/W) type, with a hydrophilic-lipophilic balance of 13. Under conditions of a 7:3 oil-water ratio, 4 mg/mL concentration, pH of 7, and storage temperature of 20 ℃, ATRP exhibited good emulsification properties. Under these conditions, the ATRP emulsion showed an EAI of 43.3 m2/g and a CI of 97% after 10 minutes of settling. After 15 days, the EAI and CI values remained strong at 82.9% and 88.5% respectively, indicating excellent stability. Compared with the emulsion of soy protein isolate or whey protein, the ATRP emulsion had little change in particle size during storage and the ζ-potential was double and 2.5 times, showing better emulsifying properties. © The Author(s) 2024.
Keyword ：
Emulsification Emulsification Tea Tea
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| GB/T 7714 | Zhang, Shengyu , Wei, Han , Zhou, Xinyu et al. Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein [J]. | Science and Technology of Food Industry , 2024 , 45 (23) : 50-58 . |
| MLA | Zhang, Shengyu et al. "Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein" . | Science and Technology of Food Industry 45 . 23 (2024) : 50-58 . |
| APA | Zhang, Shengyu , Wei, Han , Zhou, Xinyu , Wang, Mengtian , Zhang, Chen . Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein . | Science and Technology of Food Industry , 2024 , 45 (23) , 50-58 . |
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Abstract ：
This study employed four commercial enzymes (three cellulases: S22178， FoodProR CBL， ViscozymeRL， and one hemicellulase) for the extraction of pectin from green tea. The investigation focused on their impact on the primary structure of pectin and explored the relationships among the composition， molecular weight distribution， particle size distribution， and pectin viscosity after purification. The goal was to develop an extraction method for obtaining structurally intact natural pectin. Results indicated that all four enzymes efficiently extracted pectin， with extraction yields reaching 80%. S22178 and ViscozymeRL disrupted the main chain structure of pectin， particularly its homogalacturonan (HG) backbone，while the hemicellulase and FoodProRCBL did not significantly affect the main and side chain structures of pectin. The purified sample with FoodProRCBL exhibited the highest viscosity (η1=1 227 mPa·s)， whereas the hemicellulase-purified sample had lower viscosity (η1=154 mPa·s)， and ViscozymeRL showed nearly zero viscosity. In conclusion， pectin obtained through the FoodProRCBL process closely resembled the original pectin state， with a purified pectin content of 48% (HG backbone 43%， RG-I side chain 5%). The particle sizes among components were similar， exhibiting good rheological properties and displaying typical shear-thinning behavior. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Enzymes Enzymes Extraction Extraction Molecular weight distribution Molecular weight distribution Particle size Particle size Particle size analysis Particle size analysis Purification Purification Shear thinning Shear thinning
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| GB/T 7714 | Luo, Yu , Liu, Yongxue , Fu, Yangnan et al. Enzymatic Extraction of Natural Pectin from Green Tea: Composition， Structure，and Properties [J]. | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (1) : 160-168 . |
| MLA | Luo, Yu et al. "Enzymatic Extraction of Natural Pectin from Green Tea: Composition， Structure，and Properties" . | Journal of Chinese Institute of Food Science and Technology 24 . 1 (2024) : 160-168 . |
| APA | Luo, Yu , Liu, Yongxue , Fu, Yangnan , Zhang, Chen . Enzymatic Extraction of Natural Pectin from Green Tea: Composition， Structure，and Properties . | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (1) , 160-168 . |
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Abstract ：
Green tea residue (GTR) contains a high protein content. However, the protein in GTR can't be effectively extracted using traditional methods. Thus, a novel method using ethylenediamine tetraacetic acid (EDTA), ammonium oxalate, or Celluclast (R) 1.5 L were used to disperse leaf tissues and to collect mesophyll cells to enrich the protein. Compared with EDTA or ammonium oxalate treatment, Celluclast (R) 1.5 L treatment achieved the highest amounts of mesophyll cells, about 2.7 x 106 g- 1 of GTR. The number of collected mesophyll cells was positively and linearly correlated with the extraction rate of glucose and xylose, indicating that cellulose and hemicellulose were key components influencing cell collection. Celluclast (R) 1.5 L treatment enriched the protein content by 1.65 times in collected mesophyll cells to 50% protein content with a protein recovery of 88%, providing a novel scheme to obtain high-quality leaf protein for the food industry.
Keyword ：
Cell wall degradation Cell wall degradation Green tea residue Green tea residue Leaf protein Leaf protein Mesophyll cell collection Mesophyll cell collection Tissue dispersion Tissue dispersion
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| GB/T 7714 | Zhang, Chen , He, Ziyang , Wang, Ankun et al. Effective collection of protein-enriched cells from green tea residue: An innovative process for leaf protein production [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2024 , 9 . |
| MLA | Zhang, Chen et al. "Effective collection of protein-enriched cells from green tea residue: An innovative process for leaf protein production" . | CURRENT RESEARCH IN FOOD SCIENCE 9 (2024) . |
| APA | Zhang, Chen , He, Ziyang , Wang, Ankun , Zhang, Feipeng . Effective collection of protein-enriched cells from green tea residue: An innovative process for leaf protein production . | CURRENT RESEARCH IN FOOD SCIENCE , 2024 , 9 . |
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Although ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) has been obtained from green tea residue mesophyll cells (TRMCs), its intact release has not yet been achieved. To release RuBisCO, this study employed a combination or sequential treatments using urea, beta-mercaptoethanol, sodium dodecyl sulfate (SDS), and enzymes. Factors that hindered RuBisCO release from TRMCs were investigated through SDS-PAGE analysis, protein release quantification, and electron microscopy techniques. Alkali treatment of TRMCs at 95 degrees C facilitated protein release, while also causing protein modification or degradation. Conversely, the combined treatment of beta-mercaptoethanol with urea and/or SDS could effectively disrupt the disulfide bonds, hydrogen bonds, and/or hydrophobic interactions within the cells, leading to the release of 40% or more of the proteins. This treatment showed strong electrophoretic bands at 55 and 15 kDa, indicating that RuBisCO was completely released. No protein was released during the treatment with SDS and pepsin/papain/alkaline protease, indicating that RuBisCO was hindered by the presence of cellulose and hemicellulose. Sequential treatment with SDS and Viscozyme L dissolved TRMC lignocellulose without releasing RuBisCO, suggesting the low solubility of RuBisCO. Overall, the presence of lignocellulose in the cell wall and the low solubility of RuBisCO were identified as key factors hindering its release from the TRMCs.
Keyword ：
cell wall cell wall lignocellulose lignocellulose mesophyll cells mesophyll cells protein solubility protein solubility RuBisCO RuBisCO tea leaf tea leaf
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| GB/T 7714 | Zhou, Jie , Wang, Ankun , Zhu, Qiming et al. How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue? [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (49) : 27284-27293 . |
| MLA | Zhou, Jie et al. "How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue?" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 49 (2024) : 27284-27293 . |
| APA | Zhou, Jie , Wang, Ankun , Zhu, Qiming , Zhang, Feipeng , Zhang, Chen . How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue? . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (49) , 27284-27293 . |
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茶渣中含有约10％的果胶,用碱法提取的果胶产物(ATRP)可作为食用薄膜原料.以ATRP为原料,测定其基本组分,探究果胶质量浓度和添加Ca2+浓度对ATRP流变性质的影响.以ATRP为基材,分别添加海藻酸钠、魔芋葡甘聚糖和羧甲基纤维素钠制备果胶薄膜,探究其抗拉伸延展性的变化.结果表明,ATRP中主链HG结构域占比为72.3％,支链RG-I结构域占比为24.0％,其溶液为非牛顿流体.当ARTP质量浓度达70g/L时,其溶液黏度为5×104mPa·s,形成凝胶的储存模量(G')为157 Pa,损耗模量(G")为21 Pa,凝胶转换点在300 s-1处出现.与40 g/L ARTP溶液相比,其黏度和凝胶强度显著提高.此外,在40 g/L的ARTP溶液中添加Ca2+后,其黏度和凝胶强度的最高幅度分别可达到原始值的80倍和20倍,而其添加量不超过30 mmol/L.与单一 ATRP薄膜相比,复合薄膜具有更完整的外观与更优异的抗拉伸延展性.其中,ATRP-魔芋葡甘聚糖按体积比1∶1制备的复合薄膜的抗拉伸延展性最强,最大承受拉力为280 g(拉伸时间为70s),是单一 ATRP薄膜最大承受拉力的7倍,最大延展性的70倍.
Keyword ：
制膜潜力 制膜潜力 果胶 果胶 流变学性质 流变学性质 茶渣 茶渣
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| GB/T 7714 | 彭莉莉 , 杨新 , 李伟强 et al. 茶渣碱提果胶的流变性质及其食用膜的制备 [J]. | 中国食品学报 , 2024 , 24 (11) : 50-58 . |
| MLA | 彭莉莉 et al. "茶渣碱提果胶的流变性质及其食用膜的制备" . | 中国食品学报 24 . 11 (2024) : 50-58 . |
| APA | 彭莉莉 , 杨新 , 李伟强 , 王梦田 , 张晨 . 茶渣碱提果胶的流变性质及其食用膜的制备 . | 中国食品学报 , 2024 , 24 (11) , 50-58 . |
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碱提茶渣蛋白质（Alkali-extracted tea residue protein，ATRP）作为新型蛋白资源，具有成为食品级乳化剂的潜力。本研究以ATRP为原料，测定其形成的乳液类型及亲水疏水平衡值，分析室温条件下（20 ℃）不同乳化因素（油水比、乳化剂浓度、pH、存储温度）对其乳化性（静置10 min）及乳化稳定性（静置15 d）的影响，并在优化条件下将ATRP、大豆分离蛋白和乳清蛋白的乳化性和乳化稳定性进行对比分析。结果表明，ATRP乳液为水包油（O/W）类型，其亲水疏水平衡值为13。在油水比7:3、浓度4 mg/mL、pH7和储藏温度为20 ℃的条件下，ATRP乳化能力较好。在该条件下，ATRP乳液静置10 min时，乳化活性指数（EAI值）为43.3 m2/g，乳化指数（CI值）为97%。静置15 d后，ATRP乳液的EAI值和CI值保留了82.9%和88.5%，显示出较强的稳定性。相比于大豆分离蛋白和乳清蛋白，ATRP乳液在储藏15 d的过程中其粒径变化较小，且其在储存过程中的ζ-电位约为大豆分离蛋白的2倍、乳清蛋白的2.5倍，显示出更好的乳化性。
Keyword ：
乳化性 乳化性 乳清蛋白 乳清蛋白 大豆分离蛋白 大豆分离蛋白 茶渣 茶渣 蛋白质 蛋白质
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| GB/T 7714 | 张圣煜 , 魏汉 , 周芯雨 et al. 碱提茶渣蛋白乳化性及其乳化稳定性的研究 [J]. | 食品工业科技 , 2024 : 1-9 . |
| MLA | 张圣煜 et al. "碱提茶渣蛋白乳化性及其乳化稳定性的研究" . | 食品工业科技 (2024) : 1-9 . |
| APA | 张圣煜 , 魏汉 , 周芯雨 , 王梦田 , 张晨 . 碱提茶渣蛋白乳化性及其乳化稳定性的研究 . | 食品工业科技 , 2024 , 1-9 . |
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本发明属于饲料技术领域，具体提供了一种提高罗非鱼抗水霉病能力的混合饲料及其制备方法。本发明通过将茶渣干燥粉碎，对茶渣中的蛋白质进行提取、回收，得到含有高稳定性多酚的低纤维的茶渣蛋白质，并将茶渣蛋白质与大豆油、维生素与矿物质、鱼粉、面粉及禾本科作物下脚料复配成混合饲料。本发明所制得的混合饲料对霉菌的抑制作用强，可显著减少饲料霉变，同时还能提高罗非鱼的非特异性免疫能力，提高罗非鱼抗水霉病的能力。
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| GB/T 7714 | 张晨 , 魏汉 , 刘派 . 一种提高罗非鱼抗水霉病能力的混合饲料及其制备方法 : CN202210017735.X[P]. | 2022-01-08 00:00:00 . |
| MLA | 张晨 et al. "一种提高罗非鱼抗水霉病能力的混合饲料及其制备方法" : CN202210017735.X. | 2022-01-08 00:00:00 . |
| APA | 张晨 , 魏汉 , 刘派 . 一种提高罗非鱼抗水霉病能力的混合饲料及其制备方法 : CN202210017735.X. | 2022-01-08 00:00:00 . |
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Abstract ：
本申请涉及一种高乳化性茶蛋白质的制备方法及其冰淇淋制品和应用。高乳化性茶蛋白质的制备方法，包括将茶蛋白质提取物与缓冲液混合，得到茶蛋白质悬液；在茶蛋白质悬液中加入碳水化合物酶进行酶解反应；酶解反应结束后，对酶解液进行水浴灭活，得到高乳化性茶蛋白质。上述技术方案采用碳水化合物酶对茶蛋白质提取物进行酶解改性，可以将茶蛋白质中的碳水化合物降解为单糖和低聚糖，使得碳水化合物‑蛋白质复合物结构解聚，使部分被包裹在内的蛋白质暴露并得以向油/水界面伸展，进而提高茶蛋白质的乳化活性和稳定性，提升其应用价值。
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| GB/T 7714 | 张晨 , 赖小燕 , 张钰婷 et al. 一种高乳化性茶蛋白质的制备方法及其冰淇淋制品和应用 : CN202210801961.7[P]. | 2022-07-07 00:00:00 . |
| MLA | 张晨 et al. "一种高乳化性茶蛋白质的制备方法及其冰淇淋制品和应用" : CN202210801961.7. | 2022-07-07 00:00:00 . |
| APA | 张晨 , 赖小燕 , 张钰婷 , 魏汉 , 倪莉 . 一种高乳化性茶蛋白质的制备方法及其冰淇淋制品和应用 : CN202210801961.7. | 2022-07-07 00:00:00 . |
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