Application of enzyme and enzyme technology in deep processing of tea

Authors

FEI Fan, Hunan Mass Media Vocational and Technical College, Changsha, Hunan 410100 , China ；Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128 , China
Liu Chang-wei, Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128 , China
Niu Li, Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128 , China
Liu Zhong-hua, Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128 , China ；National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China

Abstract

Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes. In the field of tea deep processing, the application of exogenous enzymes can be greener and more efficient in the extraction, separation, preparation, or biosynthesis of tea functional components to realize the high value utilization of tea resources. In the present review, the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects, i.e., enzyme-assisted extraction, enzyme-assisted synthesis, bioenzyme-modified tea extracts and immobilized enzyme technology. Moreover, the problems and outlooks the research directions of enzymes and the technology in the field of tea were also analyzed.

Publication Date

9-18-2022

First Page

196

Last Page

201

DOI

10.13652/j.spjx.1003.5788.2022.90117

Recommended Citation

Fan, FEI; Chang-wei, Liu; Li, Niu; and Zhong-hua, Liu (2022) "Application of enzyme and enzyme technology in deep processing of tea," Food and Machinery: Vol. 38: Iss. 6, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.90117
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/34

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