Papers by Author: Xing Hui Li

Paper TitlePage

Authors: Xuan Chen, Hong Yu Luo, Jun Yu, Peng Xiang Yue, Lin Zhou, Yan Ren, Yu Hua Wang, Wan Ping Fang, Xing Hui Li
Abstract: Alcohol-alkali method and base digestion method were investigated to extract proteins from tea residues, respectively. According to single factorial experiments, results showed that the optimal extraction technology of alcohol-alkali method were pH 12, temperature of 80 °C, ethanol concentration of 60%, liquid-solid ratio of 40, 60 min, and the protein extraction rate reached 15.0%. And the optimal extract conditions of base digestion were pH 12, temperature of 80 °C, liquid-solid ratio of 50, 80 min, which made the protein yield reached 31.5%. Furthermore, alcohol-alkali method was more beneficial to protein extraction from tea residues under lower temperature and weak alkali condition (40-60 °C, pH 8-10). While base digestion had higher extraction yield under high temperature and strong alkali condition (60-80 °C, pH 11-12).
Authors: Wan Ping Fang, Li Pu Wang, Jun Yu, Peng Xiang Yue, Xin Jiang, Wei Ying Feng, Yi Qi Chenzhou, Xing Hui Li
Abstract: Green tea powder and polyphenol oxidase extracted from eggplant has been used to explore the optimum condition for theaflavins synthesis under single factor and orthogonal experimental design. The results showed that pH value had significant effect on theaflavins synthesis. The optimum reaction condition was, under the temperature of 25°C, the system pH value 4.5, substrates concentration 2.5 g/L, and 35 mL crude enzyme with 196 U, reaction time 40 min, then the total content of theaflavins reached to 7.45 mg.
Showing 1 to 2 of 2 Paper Titles