Ii-amino acids zizinto ezibalulekileyo zencasa kwiti. Ngexesha lokuqhutywa kweoomatshini bokwenza iti, iintshukumo ezahlukeneyo ze-enzymatic okanye ezingezizo eze-enzymatic nazo ziya kwenzeka kwaye ziguqulwe zibe ziinxalenye ezibalulekileyo zevumba leti kunye nebala. Okwangoku, i-26 i-amino acids ifunyenwe kwiti, kubandakanywa i-amino acids ye-protein ye-20 kunye ne-6 ye-amino acids engeyiyo iprotheni.

1. Iziphumo zezixhobo ze-tea germplasm kwi-synthesis, imetabolism kunye nokuguqulwa kweti amino acids

Umxholo we-amino acids, ngakumbi i-theanine, iyahluka phakathi kweentlobo ezahlukeneyo zomthi weti. Ubuninzi beentlobo zamagqabi aluhlaza buyanda ngokuma kwegqabi elinye, amagqabi amabini, kunye namagqabi amathathu, kwaye umxholo we theanine kumahlumelo amatsha ngowona uphezulu.

2. Impembelelo yendawo yokuvelisa kwi-synthesis, i-metabolism kunye nokuguqulwa kwe-tea amino acids

Ngentwasahlobo, ungasebenzisa i-aukuvuna itir ukukha ngokukhawuleza amagqabi eti. Umxholo we-amino acid weti yasentwasahlobo uphezulu kakhulu kunalowo weti yasehlotyeni. Isizathu sikukuba ukukhanya okunamandla kunye nobushushu obuphezulu ehlotyeni kuya kukhokelela ekuthotyweni komthi weti ye-nitrogen metabolism kunye ne-theanine hydrolysis eyomeleleyo kunye namandla okuguqula, okukhokelela kumxholo osezantsi we-amino acid kumahlumelo amancinci ehlotyeni.

3. Iziphumo zetekhnoloji yokucubungula kunye nokugcinwa kwi-synthesis, i-metabolism kunye nokuguqulwa kweti ye-amino acids

Utshintsho kumxholo we-amino acid yeti ngexesha lokucubungula luchatshazelwa kakhulu yimiba emibini. Ngakolunye uhlangothi, ezinye iiprotheni ze-molecule ezincinci okanye i-polypeptides zingena kwi-hydrolysis yendawo kunye ne-pyrolysis phantsi kwesenzo somswakama kunye nokushisa, okubangela ukuqokelela kwe-amino acids; kwelinye icala, i-amino acids Ziyancitshiswa nge-oxidation, i-hydrolysis, inguqu, kunye nokudibanisa neswekile kunye ne-polyphenols ukwenza umbala, ivumba kunye nencasa yezinto.

(1) Ukusasazeka nokubuna

Ngexesha lokusasazeka kunyeumatshini wokubuna itiizigaba, free amino acids zenziwe ngeprotheni hydrolysis, ngoko umxholo weamino acid iyonke ibonisa indlela ukuya phezulu. Nangona kunjalo, umxholo we-theanine uvuselela ukubonakaliswa kwe-theanine hydrolase ngenxa yokulahlekelwa kwamanzi, okubangela ukuba i-theanine ibe ne-hydrolyzed, ibonisa i-Downtrend.

(2) Inqanaba lokuvutshelwa

Ukuvubela kohlulwe ikakhulu kwi-polyphenol oxidase fermentation kunye ne-microbial fermentation. Ngexesha lokuvutshelwa kweti, iiseli zonakaliswe emva kokuba zidluleumatshini wokuqengqa iti, kunye nezinto ze-phenolic kwiiseli zixutywe nge-polyphenol oxidase. Iikhompawundi zequinone eziphumayo ziye ziphinde zibuyele umva okanye zingenakujikwa iikhemikhali ezineamino acids, enefuthe elithile kwivumba leti emnyama. indima ebalulekileyo.

(3) Ukulungisa nokomisa

Ngexesha lokulungiswa kunye nokumisa, ukushisa okuphezulu kudlala indima enkulu. Ii-amino acids zihlala zingena kwi-oxidative polymerization kunye ne-o-quinones okanye zingene kwi-Maillard reactions kunye ne-carbonyl compounds. Ukuphakama kobushushu bomatshini wokulungisa iti, kokukhona ubushushu obuphezulu beumatshini wokulungisa iti, i-hydrolyzed ngakumbi i-amino acids iya kuba ngelixa ikhuthaza i-hydrolysis yeeprotheni. kunye nenguqu.

(4)Ugcino

Ngexesha lokugcinwa kweti, i-amino acids iya kuthotywa ngakumbi kwaye iguqulwe ngenxa yokutshintsha kwendawo kunye nexesha. Okukhona iqondo lobushushu liphezulu kunye nokufuma okukhulu, kokukhona ubuninzi bokwehla komgangatho.