Next Article in Journal
A Real-Time PCR Screening Assay for Rapid Detection of Listeria Monocytogenes Outbreak Strains
Previous Article in Journal
Applying Nutrient Profiling Systems to Packaged Foods and Drinks Sold in Jamaica
Open AccessArticle

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

1
Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China
2
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
3
Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(1), 66; https://doi.org/10.3390/foods9010066
Received: 9 October 2019 / Revised: 12 December 2019 / Accepted: 20 December 2019 / Published: 8 January 2020
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea. View Full-Text
Keywords: amino acids; black tea; Camellia sinensis; fermentation; volatile compounds amino acids; black tea; Camellia sinensis; fermentation; volatile compounds
Show Figures

Graphical abstract

MDPI and ACS Style

Chen, Y.; Zeng, L.; Liao, Y.; Li, J.; Zhou, B.; Yang, Z.; Tang, J. Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process. Foods 2020, 9, 66.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop