Studies on the ‘fermentation’ of ceylon tea. X.—pectic enzymes in tea leaf
作者:
M. S. Ramaswamy,
J. Lamb,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1958)
卷期:
Volume 9,
issue 1
页码: 46-51
ISSN:0022-5142
年代: 1958
DOI:10.1002/jsfa.2740090109
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractFermenting tea leaf produces methanol as the result of enzymic demethylation of pectins contained in the leaf. The enzyme concerned (which was isolated and purified) is very similar to pectin‐methylesterases found in other plants.The activity of tea pectin‐methylesterase is partially inhibited by tea catechins and their oxidation products, but nevertheless a continuous demethylation process gives rise to pectic acid during the course of fermentation. In one particular case, a leaf mass exceptionally rich in pectin and pectase gave indications of gel formation.The significance of the pectic acid formed during tea ‘fermentation’ is di
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