期刊
FOODS
卷 9, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/foods9010066
关键词
amino acids; black tea; Camellia sinensis; fermentation; volatile compounds
资金
- National Key Research and Development Program of China [2018YFD1000601]
- Guangdong Special Support Plan for Training High-Level Talents [2016TQ03N617]
- Guangdong Natural Science Foundation for Distinguished Young Scholar [2016A030306039]
- Guangdong Provincial Special Fund for Modern Agriculture Industry Technology Innovation Teams [2019LM1143]
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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