Biochemical processes at the stage of withering during black tea production

We determined the molecular weight and some properties of multiple forms of phenol oxidase from tea leaves and four other perennial plants. It was shown that multiple high- and low-molecular forms of phenol oxidase differed in substrate specificity. Low-molecular forms of the enzyme mostly demonstra...

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Bibliographic Details
Published inPrikladnaja biohimija i mikrobiologija Vol. 50; no. 4; p. 437
Main Authors Omiadze, N T, Mchedlishvili, N I, Rodrigez-Lopes, Kh N, Abutidze, M O, Sadunishvili, T A, Pruidze, N G
Format Journal Article
LanguageRussian
Published Russia (Federation) 01.07.2014
Subjects
Camellia sinensis - chemistry
Catechol Oxidase - chemistry
Desiccation
Food Technology
Isoenzymes - chemistry
Mixed Function Oxygenases - chemistry
Molecular Weight
Monophenol Monooxygenase - chemistry
Oxidation-Reduction
Plant Leaves - chemistry
Plant Proteins - chemistry
Substrate Specificity
Tea - chemistry
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Summary:We determined the molecular weight and some properties of multiple forms of phenol oxidase from tea leaves and four other perennial plants. It was shown that multiple high- and low-molecular forms of phenol oxidase differed in substrate specificity. Low-molecular forms of the enzyme mostly demonstrated hydroxylase activity, while high-molecular forms showed catechol oxidase activity. It was revealed that the withering stage of black tea production is accompanied by the formation of only high-molecular forms of phenol oxidase, which possess catechol oxidase activity crucial for the procurement of oxidative reactions and the quality of the product.
ISSN:0555-1099