Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract DOI Creative Commons
Zixuan Wang, Haiyang Yu, Peng Zhou

и другие.

Applied Sciences, Год журнала: 2024, Номер 15(1), С. 330 - 330

Опубликована: Дек. 31, 2024

The gallated catechin content in Wuyi Rock Tea is higher the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, laccase were used treat summer Rougui extracts. effects of single combined enzymes on taste tea extracts their mechanisms action analyzed. Compared with no-enzyme-treated sample, sensory score results showed that tannase was most effective, increasing bitterness astringency scores by 113.9% 255.3%, respectively. Among enzyme treatments, samples treated tyrosinase yielded best scores, 141.2% 289.0%, Data obtained using an electronic tongue confirmed role these enzymes, showing that, addition astringency, treatment also influenced aftertaste aftertaste, as well its sourness sweetness. Further product analysis revealed hydrolyzes ester bonds gallacyl groups catechins, converting them non-gallated while oxidize phenolic hydroxyl catechins form o-quinone, production theaflavins improved quality. This study presents effective approach improving quality biological enzymes.

Язык: Английский

Changes in lamb soup’s colloidal nanoparticles for in vitro dynamic digestion: nutrition, colloidal properties and lipidomics DOI Creative Commons
Jianing Fu, Shaobo Li,

Meizhen Xu

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117212 - 117212

Опубликована: Дек. 1, 2024

Процитировано

0
Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract DOI Creative Commons
Zixuan Wang, Haiyang Yu, Peng Zhou

и другие.

Applied Sciences, Год журнала: 2024, Номер 15(1), С. 330 - 330

Опубликована: Дек. 31, 2024

The gallated catechin content in Wuyi Rock Tea is higher the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, laccase were used treat summer Rougui extracts. effects of single combined enzymes on taste tea extracts their mechanisms action analyzed. Compared with no-enzyme-treated sample, sensory score results showed that tannase was most effective, increasing bitterness astringency scores by 113.9% 255.3%, respectively. Among enzyme treatments, samples treated tyrosinase yielded best scores, 141.2% 289.0%, Data obtained using an electronic tongue confirmed role these enzymes, showing that, addition astringency, treatment also influenced aftertaste aftertaste, as well its sourness sweetness. Further product analysis revealed hydrolyzes ester bonds gallacyl groups catechins, converting them non-gallated while oxidize phenolic hydroxyl catechins form o-quinone, production theaflavins improved quality. This study presents effective approach improving quality biological enzymes.

Язык: Английский

Процитировано

0