Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives

WANG Bin; JIANG He-yuan; ZHANG Jiang-yong; WANG Yan; HUANG Yong-dong

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Journal of Tea Science ›› 2010, Vol. 30 ›› Issue (S1) : 521-526.

Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives

WANG Bin^1,2, JIANG He-yuan^1,*, ZHANG Jiang-yong¹, WANG Yan¹, HUANG Yong-dong^1,2

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Abstract

This paper summarized the application situation of enzyme engineering technology in the biosynthesis of theaflavins, theanine and catechins (EGCG) derivatives, the extraction of polyphenols and polysaccharide, the clarification and flavor preservation of tea beverage in recent years, and discussed the perspectives of enzyme engineering technology applying in tea deep-processing in the coming future.

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biosynthesis / enzyme engineering / extract / natural products / tea deep-processing

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WANG Bin, JIANG He-yuan, ZHANG Jiang-yong, WANG Yan, HUANG Yong-dong. Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives[J]. Journal of Tea Science. 2010, 30(S1): 521-526

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