Regulation of phenoloxidase activity with sulfur dioxide as the base of production of high-quality instant green tea

Autor:	V. R. Aplakov, K. Sh. Akhvlediani, Levan Gulua, N. G. Pruidze, N. I. Mchedlishvili, M. O. Abutidze, N. T. Omiadze, E. G. Kvesitadze
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Base (chemistry) Organoleptic Mixed type Green tea Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound chemistry Yield (chemistry) Food science Inhibitory effect Sulfur dioxide Instant
Zdroj:	Applied Biochemistry and Microbiology. 43:21-24
ISSN:	1608-3024 0003-6838
Popis:	The possibility to regulate phenoloxidase activity with sulfur dioxide was studied. It was found that this compound is a potent inhibitor of phenoloxidase of the reversible and mixed type. The inhibitory effect of sulfur dioxide on phenoloxidase provided grounds for a new biotechnological approach to the production of instant green tea. This approach allows increasing the yield of the extractive and the proportion of phenolics in the extractive, thereby improving the organoleptic quality of the product.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7805b83a7224ed3f488da675c64fa59b https://doi.org/10.1134/s0003683807010036 Zobrazit plný text záznamu Plný text ve formátu PDF