期刊论文

Dynamics of the Major Enzymes During the Primary Processing of Dark Green Tea

中文

茶叶科学

1000-369X

1991

S1

17-22

10.13305/j.cnki.jts.1991.s1.003

本校为第一机构

运用聚丙烯酰胺凝胶电泳结合活性测定,分析了黑茶初制中多酚氧化酶(PPO)和过氧化物酶(POD)同工酶谱及纤维素酶(CEL)、果胶酶(PEC)和蛋白酶(PRO)活性的变化。结果表明,在传统渥堆过程中,由于微生物的代谢活动而分泌了不同于鲜叶内源酶的多酚氧化酶、纤维素酶、果胶酶和蛋白酶等胞外酶,为茶叶中儿茶素的氧化,纤维素的分解,蛋白质和果胶的水解等提供了有效的生化动力,证明微生物酶促作用在黑茶特征性品质风味形成中具有重要的作用。

Dynamics of the isozymes of polyphenol oxidase(PPO)and peroxidase(POD),and the activities of cellulase(CEL),pectase(PEC)and proteinase(PRO)during the primary processing of dark green tea were analysed bymeans of poIyacrlamide gel electrophoresis and activity determination.Results showed that the microbial metabolism,which produced the out-cellenzymes such as PPO,CEL,PEC,and PRO,provided the effectivebiochemicai power to the oxidation of catechins,the decomposition of cell-ulose,and the hydroiyses of pectin and proteins,proving that the microbialenzymatic action played an important role in the ...