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Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf (Camellia sinensis)

  • Published:2017-10 Issue: Volume:84 Page:263-270
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Teng Jie,Gong Zhihua,Deng Yanli,Chen Ling,Li Qin,Shao Yuanyuan,Lin Ling,Xiao Wenjun

Funder

National Hunan Provincial Science and Technology Support Program

Hunan Education Department Science Research Program

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Characterization of polyphenol oxidase from cape gooseberry (Physalis peruviana L.) fruit;Bravo;Food Chemistry,2016

2. Characterization of polyphenol oxidase activity in Ataulfo mango;Cheema;Food Chemistry,2015

3. An intracellular laccase is responsible for the epicatechin mediated anthocyanin degradation in litchi fruit pericarp;Fang;Plant Physiology,2015

4. Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel;Gong;LWT - Food Science and Technology,2015

5. Black tea theaflavins inhibit formation of toxic amyloid-β and α-synuclein fibrils;Grelle;Biochemistry,2011
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