Journal of Food Science and Technology

, Volume 50, Issue 1, pp 171–175 | Cite as

Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae

  • Yong-Quan Xu
  • Xiao-Yu Zhong
  • Su-Qin Chen
  • Jun-Feng YinEmail author
Original Article


Free amino acids are important chemical components which impact the taste of green tea infusion. The hydrolysis of water-insoluble protein in the green tea residue helps to increase the contents of free amino acids components except theanine. Studies indicate that the hydrolysis of the tea protein could be restricted due to interaction of polyphenols with protein. The experiment indicates that the hydrolysis of tea protein by protease is the main trend when the polyphenols concentration is lower than 5 mg ml−1, however, the proteins (including tea protein and protease) would interact with polyphenoles instead of hydrolysis when the concentration of polyphenols is higher than 5 mg ml−1. The hydrolysis of tea protein is absolutely restrained when concentration comes to 10 mg ml−1.


Free amino acids Protease Tea protein Green tea residue Hydrolysis 



The authors thank Lin-Chun Mao An-Di Zhang and Yun-Zhu Jiang for their revision, and Jian-Xin Chen, Hai-Bo Yuan, Wei-Wu Jiang and Da-Jiang Du for offering their kind help. Contract/grant sponsor: Natural Science Foundation of Zhejiang Province (R3090394) and Industry-Specific Program of Ministry of Agriculture (3-35-15).


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Yong-Quan Xu
    • 1
  • Xiao-Yu Zhong
    • 1
  • Su-Qin Chen
    • 2
  • Jun-Feng Yin
    • 1
    Email author
  1. 1.Tea Research Institute of the Chinese Academy of Agricultural SciencesHangzhouChina
  2. 2.Shenzhen Shenbao Huacheng Foods Co. Ltd.ShenzhenChina

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