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<p><?tk 3?>During tea processing, a significant amount of tea leaves is left behind as low-value by-products that contain substantial protein yet are largely discarded, thus representing a resource that has not been properly utilized for developing functional food. The characterization of the bioactive and functional properties of tea protein hydrolysates is therefore crucial for their sustainable valorization in food science. This research produced tea protein hydrolysates from green and red tea proteins through trypsin-triggered enzymatic hydrolysis. The functional properties, biological activities, and structural characteristics of the two hydrolysates were assessed. Enzymatic hydrolysis markedly enhanced protein solubility, with green tea protein hydrolysate exhibiting over 80% solubility across a range of pH values. Green tea hydrolysate demonstrated superior foaming capacity (79.48%) and stability (66.66%), whereas red tea protein hydrolysate showed a higher emulsifying stability index (ESI) and emulsifying activity index (EAI) (<i>p</i> &lt; 0.05). Green tea hydrolysate exhibited superior antioxidant capacity, with IC<sub>50</sub> values of 0.36&#xa0;mg/mL (DPPH) and 0.16&#xa0;mg/mL (ABTS), significantly outperforming red tea hydrolysate, which recorded values of 0.68&#xa0;mg/mL and 0.33&#xa0;mg/mL, respectively (<i>p</i> &lt; 0.05). Both hydrolysates demonstrated dose-dependent inhibition of α-amylase enzymes and α-glucosidase. Structural analysis indicated that the green tea hydrolysate exhibited higher fluorescence intensity than red tea, particularly between 325 and 375&#xa0;nm. Enzymatic hydrolysis has a differential impact on the functional and bioactive properties of proteins from both green and red tea, which may serve as functional foods and nutraceutical formulations.</p>

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Characterization of the biological activities, functional properties, and structural characteristics of hydrolysates derived from the enzymatic processing of red and green tea proteins

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Zhijun Liu,
  • Yingqi Wang,
  • Yunshi Tu,
  • Yaqian Zhou,
  • Qiuzhu Lu,
  • Zhigui He,
  • Saeed A. Asiri,
  • Shamsan A. Almowallad,
  • Mahmoud Abughoush,
  • Sam Al-Dalali

摘要

During tea processing, a significant amount of tea leaves is left behind as low-value by-products that contain substantial protein yet are largely discarded, thus representing a resource that has not been properly utilized for developing functional food. The characterization of the bioactive and functional properties of tea protein hydrolysates is therefore crucial for their sustainable valorization in food science. This research produced tea protein hydrolysates from green and red tea proteins through trypsin-triggered enzymatic hydrolysis. The functional properties, biological activities, and structural characteristics of the two hydrolysates were assessed. Enzymatic hydrolysis markedly enhanced protein solubility, with green tea protein hydrolysate exhibiting over 80% solubility across a range of pH values. Green tea hydrolysate demonstrated superior foaming capacity (79.48%) and stability (66.66%), whereas red tea protein hydrolysate showed a higher emulsifying stability index (ESI) and emulsifying activity index (EAI) (p < 0.05). Green tea hydrolysate exhibited superior antioxidant capacity, with IC50 values of 0.36 mg/mL (DPPH) and 0.16 mg/mL (ABTS), significantly outperforming red tea hydrolysate, which recorded values of 0.68 mg/mL and 0.33 mg/mL, respectively (p < 0.05). Both hydrolysates demonstrated dose-dependent inhibition of α-amylase enzymes and α-glucosidase. Structural analysis indicated that the green tea hydrolysate exhibited higher fluorescence intensity than red tea, particularly between 325 and 375 nm. Enzymatic hydrolysis has a differential impact on the functional and bioactive properties of proteins from both green and red tea, which may serve as functional foods and nutraceutical formulations.