The fungal laccase-catalyzed oxidation of EGCG and the characterization of its products
文献类型: 外文期刊
第一作者: Lee, Yeonhee
作者: Lee, Yeonhee;Lin, Zhi;Du, Guocheng;Deng, Zhuangmei;Yang, Haiquan;Bai, Wenxiang
作者机构:
关键词: laccase;Aspergillus sp;trijbl1112;EGCG;enzymatic oxidation;tea pigments
期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:3.638; 五年影响因子:3.802 )
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收录情况: SCI
摘要: BACKGROUNDFungal laccase (EC 1.10.3.2) is an important enzyme for catalyzing the oxidation of tea polyphenols during the fermentation of tea. (-)-Epigallocatechin gallate (EGCG) is the main ingredient of tea polyphenols. To a certain extent, the oxidation degree of EGCG reflects the fermentation degree of tea. This study preliminarily optimized the conditions for catalytically oxidizing EGCG by Aspergillus sp. trijbl1112 laccase and systematically analyzed the components and contents of the EGCG oxidation products.
分类号: S
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