酶工程技术在茶叶深加工中的应用及展望

Abstract

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.

Key words: enzyme engineering, tea deep-processing, biosynthesis, extract, natural products

CLC Number:

TS272
Q814

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.

References 38

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

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