Production of theabrownins using a crude fungal enzyme concentrate.
作者： Qiuping Wang , Jiashun Gong , Yusuf Chisti , Sarote Sirisansaneeyakul
DOI: 10.1016/J.JBIOTEC.2016.06.010
关键词:
摘要: … -dried green tea leaves using a crude enzyme concentrate of … ) of the fermentation broth/enzymatic reaction mixture and V t … 2, the initial tea polyphenols, theaflavins and …
sci-hub.se 参考文章(22)
Yeonhee Lee, Zhi Lin, Guocheng Du, Zhuangmei Deng, Haiquan Yang, Wenxiang Bai, The fungal laccase‐catalyzed oxidation of EGCG and the characterization of its products Journal of the Science of Food and Agriculture. ,vol. 95, pp. 2686- 2692 ,(2015) , 10.1002/JSFA.7003
Qiuping Wang, Jiashun Gong, Yusuf Chisti, Sarote Sirisansaneeyakul, Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins. Journal of Food Science. ,vol. 80, pp. 809- 817 ,(2015) , 10.1111/1750-3841.12831
Ana Conesa, Peter J. Punt, Cees A.M.J.J. van den Hondel, Fungal peroxidases: molecular aspects and applications. Journal of Biotechnology. ,vol. 93, pp. 143- 158 ,(2002) , 10.1016/S0168-1656(01)00394-7
Andreas Finger, In‐vitro studies on the effect of polyphenol oxidase and peroxidase on the formation of polyphenolic black tea constituents Journal of the Science of Food and Agriculture. ,vol. 66, pp. 293- 305 ,(1994) , 10.1002/JSFA.2740660306
Edwin Haslam, Thoughts on thearubigins. Phytochemistry. ,vol. 64, pp. 61- 73 ,(2003) , 10.1016/S0031-9422(03)00355-8
Qiu-ping Wang, Chun-xiu Peng, Bin Gao, Jia-shun Gong, Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat Experimental Gerontology. ,vol. 47, pp. 672- 679 ,(2012) , 10.1016/J.EXGER.2012.06.002
Elia N Aquino-Bolaños, E Mercado-Silva, Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama Postharvest Biology and Technology. ,vol. 33, pp. 275- 283 ,(2004) , 10.1016/J.POSTHARVBIO.2004.03.009
Alastair Robertson, Derek S. Bendall, Production and HPLC analysis of black tea theaflavins and thearubigins during in vitro oxidation Phytochemistry. ,vol. 22, pp. 883- 887 ,(1983) , 10.1016/0031-9422(83)85016-X
Petr Baldrian, Fungal laccases - occurrence and properties. Fems Microbiology Reviews. ,vol. 30, pp. 215- 242 ,(2006) , 10.1111/J.1574-4976.2005.00010.X
Margaret A. Dix, Charles J. Fairley, David J. Millin, Derwent Swaine, Fermentation of tea in aqueous suspension. Influence of tea peroxidase Journal of the Science of Food and Agriculture. ,vol. 32, pp. 920- 932 ,(1981) , 10.1002/JSFA.2740320910