寡肽
发酵
化学
氨基酸
食品科学
作文(语言)
山茶
生物化学
植物
生物
肽
语言学
哲学
作者
Feng Zhao,Wenxi Wu,Chi Chiu Wang,Xiaojuan Wang,Hui Liu,Qian Jiang,Chunping Cai,Yong Xie,Lin Yu
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-14
卷期号:404: 134608-134608
被引量:15
标识
DOI:10.1016/j.foodchem.2022.134608
摘要
Our previous studies have confirmed oligopeptides could be meaningful to tea taste and biofunction. As the total content of oligopeptide among different tea types were varied. It is a natural speculation that certain tea processing step could be vital for oligopeptides enrichment. In current study, five types of traditional Chinese tea were produced from the same batch of fresh leaves. Step processing samples were acquired through which to profile the oligopeptides and free amio acids composition change during tea processed. As a result, firstly, withering was the vital step for oligopeptide enrichment, followed by fermentation, yellowing and drying. Secondly, as the enrichment of oligopeptides was often accompanied by the increase of protein amino acids, suggesting certain proteins degradation in fresh leaves could be the main source of oligopeptides. Thirdly, a total of 166 abundant oligopeptides were screened out, through which 14 high degradation protein were also located by protomic approaching.
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