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

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 171-175

  Xu, Yong Quan ^a   Zhong, Xiao Yu ^a   Chen, Su Qin ^b   Yin, Jun Feng ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Shenzhen Shenbao Huacheng Foods Co Ltd   (China)

Author keywords

Free amino acids; Green tea residue; Hydrolysis; Protease; Tea protein

Indexed keywords

ASPERGILLUS ORYZAE; CHEMICAL COMPONENT; FREE AMINO ACIDS; GREEN TEA; POLYPHENOLS; PROTEASE; PROTEOLYTIC ENZYME; THEANINE;

AMINO ACIDS; ASPERGILLUS; HYDROLYSIS; PHENOLS;

PROTEINS;

ASPERGILLUS ORYZAE;

EID: 84870359075     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0239-x     Document Type: Article

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