文献类型： 外文期刊
作者： Wang, Jie-Qiong 1 ; Hu, Xiong-Fei 2 ; Du, Qi-Zhen 3 ; Zeng, Liang 1 ; Wang, Shaoyun 4 ; Yin, Jun-Feng 2 ; Xu, Yong-Qua 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Chinese Acad Agr Sci, Minist Agr, Key Lab Tea Biol & Resources Utilizat, Res Inst, Hangzhou 310008, Peoples R China
3.Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Peoples R China
4.Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Peoples R China
关键词： Tannase; Sediment formation; Green tea infusion; Gallated catechins
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期：
页码：
收录情况： SCI
摘要： Reducing sediment is important for the utilization and production of green tea infusion and concentrate. The effect of tannase on sediment formation in green tea infusion and concentrate was investigated. The results showed that the amount of sediment of green tea infusion significantly decreased after tannase treatment, which was due to the decrease in the concentration of gallated catechins. Significant positive correlations between the sediment amount and the gallated catechin (r = 0.980, p < 0.01) concentration were found. The formation of sediment in green tea infusion was significantly influenced by the tannase concentration and hydrolysis time. 0.5 mg/mL tannase concentration, 120 min hydrolysis time, and 35 degrees C hydrolysis temperature were found to be the optimized hydrolysis parameters for reducing the sediment. Tannase treatment not only lowered the amount of sediment of green tea concentrate (74.63%), but it also improved the taste quality of green tea concentrate after storage. These results could be used to improve the quality and utilization of green tea infusion and concentrate.
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