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

Abstract

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 5mg 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 5mg ml(-1). The hydrolysis of tea protein is absolutely restrained when concentration comes to 10mg ml(-1).