Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process
文献类型： 外文期刊
作者： Chen, Yiyong 1 ; Zeng, Lanting 3 ; Liao, Yinyin 3 ; Li, Jianlong 1 ; Zhou, Bo 1 ; Yang, Ziyin 3 ; Tang, Jinchi 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Peoples R China
2.Guangdong Prov Key Lab Tea Plant Resources Innova, Dafeng Rd 6, Guangzhou 510640, Peoples R China
3.Chinese Acad Sci, South China Bot Garden, Key Lab South China Agr Plant Mol Anal & Genet Im, Xingke Rd 723, Guangzhou 510650, Peoples R China
4.Chinese Acad Sci, South China Bot Garden, Guangdong Prov Key Lab Appl Bot, Xingke Rd 723, Guangzhou 510650, Peoples R China
5.Chinese Acad Sci, Core Bot Gardens, Ctr Econ Bot, Xingke Rd 723, Guangzhou 510650, Peoples R China
关键词： amino acids; black tea; Camellia sinensis; fermentation; volatile compounds
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2020 年 9 卷 1 期
页码：
收录情况： SCI
摘要： Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea.
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