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Catechine biotransformation by tannase with sequential addition of substrate

机译:鞣酸酶对儿茶素的生物转化并依次添加底物

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摘要

This work studied the effect of a sequential addition of substrate on tannase reaction for the increase of epigallocatechin (EGC) and gallic acid. The addition of 0.5-1% GTE increased the production of gallic acid during 2 h in a single tannase reaction, while the addition of more than 2% in GTE rather showed a decrease in gallic acid level with an increase of EGCG level compared with 1 % GTE addition group, suggesting that GTE addition of 2% and over inhibits the reaction of tannase. Examination of sequential addition of 1% GTE on tannase reaction showed that second addition of 1% GTE at 2h promoted tannase reaction by increasing production of gallic acid, but further addition (2 and 3 h) rather inhibited tannase reaction with lowered gallic acid and enhanced EGCG levels. This result showed that one additional treatment of 1% GTE during tannase reaction is effective in an increase of gallic acid production. Moreover, levels of degallated products including EGC, EC, and GC were increased by 7.3, 4.5, and 3.5-fold, respectively in sequential addition of GTE at 2 h. pH change derived from gallic acid production was not shown to related to tannase activity. Therefore, our study suggests that one sequential addition is a suitable process for desirable production of green tea extracts enriched in active components such as gallic acid and EGC.
机译:这项工作研究了连续添加底物对鞣酸酶中表没食子儿茶素(EGC)和没食子酸增加的影响。在单鞣酸反应中,添加0.5-1%GTE会在2小时内增加没食子酸的产生,而与1相比,在GTE中添加2%以上会显示出没食子酸水平随着EGCG的增加而降低。 %GTE添加组,提示GTE添加2%以上会抑制鞣酸酶的反应。在鞣酸反应中顺序添加1%GTE的测试表明,在2h时第二次添加1%GTE通过增加没食子酸的产生促进了鞣酸酶的反应,但进一步添加(2和3 h)则抑制了鞣酸酶的反应,降低了没食子酸并增强了EGCG水平。该结果表明,在鞣酸酶反应过程中另一种1%GTE的处理有效地增加了没食子酸的产生。此外,在2 h连续添加GTE时,包括EGC,EC和GC在内的脱藻产品的水平分别增加了7.3、4.5和3.5倍。没食子酸生产引起的pH变化未显示与鞣酸酶活性有关。因此,我们的研究表明,顺序添加是一种适合的方法,可以理想地生产富含活性成分(如没食子酸和EGC)的绿茶提取物。

著录项

  • 来源
    《Process Biochemistry》 |2014年第2期|271-276|共6页
  • 作者单位

    Department of Hotel Culinary Arts and Nutrition. Kaya University, Cyeongnam 621-748. Republic of Korea;

    Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea;

    Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Tannase; Green tea extract; EGCG; EGC; Sequential addition;

    机译:丹娜丝;绿茶提取物;EGCG;EGC;顺序加法;

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