Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae

文献类型: 外文期刊

第一作者: Xu, Yong-Quan

作者: Xu, Yong-Quan;Zhong, Xiao-Yu;Yin, Jun-Feng;Chen, Su-Qin

作者机构:

关键词: Free amino acids;Protease;Tea protein;Green tea residue;Hydrolysis

期刊名称:JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE ( 影响因子:2.701; 五年影响因子:3.574 )

ISSN: 0022-1155

年卷期: 2013 年 50 卷 1 期

页码:

收录情况: SCI

摘要: Free amino acids are important chemical components which impact the taste of green tea infusion. The hydrolysis of water-insoluble protein in the green tea residue helps to increase the contents of free amino acids components except theanine. Studies indicate that the hydrolysis of the tea protein could be restricted due to interaction of polyphenols with protein. The experiment indicates that the hydrolysis of tea protein by protease is the main trend when the polyphenols concentration is lower than 5 mg ml(-1), however, the proteins (including tea protein and protease) would interact with polyphenoles instead of hydrolysis when the concentration of polyphenols is higher than 5 mg ml(-1). The hydrolysis of tea protein is absolutely restrained when concentration comes to 10 mg ml(-1).

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