生物酶在茶叶提取加工技术中的应用研究

龚玉雷; 魏春; 王芝彪; 沈雪亮

doi:10.13305/j.cnki.jts.2013.04.004

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茶叶科学 ›› 2013, Vol. 33 ›› Issue (4) : 311-321. DOI: 10.13305/j.cnki.jts.2013.04.004

生物酶在茶叶提取加工技术中的应用研究

龚玉雷, 魏春, 王芝彪, 沈雪亮^*

作者信息 +

Research Progress of Cellulase and Pectinase in the Extraction of Tea Leaves

GONG Yu-lei, WEI Chun, WANG Zhi-biao, SHEN Xue-liang^*

Author information +

文章历史 +

摘要

茶是一种广受欢迎的软饮料,其中滋味醇浓且茶乳酪少的茶饮是最受青睐的。现代生物技术将外源生物酶应用于茶叶提取中,有利于茶叶细胞壁的浸渍、蛋白质的水解和茶乳酪的转溶,增加茶叶中茶多酚、茶黄素和氨基酸等的得率,改善茶叶色、香、味等品质。本文详细介绍了纤维素酶、果胶酶、单宁酶和蛋白酶等生物水解酶,并对这些酶在茶叶提取中的应用进行综述,同时对复合酶系在茶叶提取加工中的发展趋势进行了展望。

Abstract

Tea is one of the most widely consumed soft beverages. Tea beverages more excellent in flavor and formation of less deposits are more preferred. With the development of modern biotechnology, the microbial enzymes are applied in the extraction process of tea leaves. The cell walls of tea leaf and proteins are easy to be hydrolyzed, and the formation of precipitates can be avoided. The extract yields of polyphenols, thearubigins and amino acids were increased. And the tea qualities including color, odour and flavor improved accordingly. In this article, the hydrolytic enzymes including cellulase, pectinase, tannase and protease are introduced in detail, and their applications in tea extraction process are reviewed. The prospects of complex enzymes system in tea extraction process are also previewed.

导出引用

龚玉雷, 魏春, 王芝彪, 沈雪亮. 生物酶在茶叶提取加工技术中的应用研究[J]. 茶叶科学. 2013, 33(4): 311-321 https://doi.org/10.13305/j.cnki.jts.2013.04.004

GONG Yu-lei, WEI Chun, WANG Zhi-biao, SHEN Xue-liang. Research Progress of Cellulase and Pectinase in the Extraction of Tea Leaves[J]. Journal of Tea Science. 2013, 33(4): 311-321 https://doi.org/10.13305/j.cnki.jts.2013.04.004

中图分类号： TS272 Q946.5

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