做青强度对做青叶蛋白质组成、多酚氧化酶和酯酶同工酶谱的影响

doi:10.13305/j.cnki.jts.2004.01.014

Abstract

Abstract: Using Rougui (Camellia Sinensis (L.) var.) fresh leaves as material, fresh leaves soluble protein content and its composition by SDS-PAGE, polyphenols oxidase activity and its isozymogram,and esterase isozymogram were investigated during Oolong tea Zuoqing procedure with different Zuoqing intensity. The results indicated that, during zuoqing process, the soluble protein content and its protein components decreased, and decreased sharply with the intensity, during the periods polypenol oxidase activity increased at the earlier stage, and decreased at the later, its isozymogram checked out 7 bands, no new bands was found during the period, and its E2 band activity apparently enhanced while its E6 activity decreased. Esterase had 7 isozymogram bands, the changes of the each band activities was not remarkable in the whole procedure. The relations of the factors mentioned above to the Oolong quality formation also were discussed in the paper.

Key words: Tea science, Oolong tea, Zuoqing intensity, Protein composition, Polyphenols oxidase

CLC Number:

S571.1
Q50

HUANG Fu-ping, LIANG Yue-rong, CHEN Rong-bin, CHEN Wei, KE Yu-qin, LU Jian-lian. Effects of Zuoqing Intensity on the Protein Composition, Polyphenol Oxidase and Esterase Isozymogram of the Fresh Leaves during Oolong Tea Manufacture[J]. Journal of Tea Science, 2004, 24(1): 70-74.

References 13

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Effects of Zuoqing Intensity on the Protein Composition, Polyphenol Oxidase and Esterase Isozymogram of the Fresh Leaves during Oolong Tea Manufacture

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