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Studies on the ‘fermentation’ of ceylon tea. XI —relations between the polyphenol oxidase activity and pectin‐methylesterase activity
Author(s) -
Lamb J.,
Ramaswamy M. S.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090110
Subject(s) - pectin , fermentation , chemistry , polyphenol oxidase , food science , polyphenol , oxygen , ceylon , pectinesterase , biochemistry , enzyme , pectinase , organic chemistry , antioxidant , peroxidase , computer science , programming language
By initially withholding the oxygen supply to fermenting leaf, thus allowing the process of formation of pectic acid by pectin‐methylesterase actions to proceed unhindered, it has been possible to demonstrate a reduction of oxygen uptake when the oxygen supply is restored. Addition of pectin to tea leaf both reduces oxygen uptake during fermentation and yields tea reported by tea tasters as under‐fermented. It is concluded that there is strong presumptive evidence that the rate of fermentation of Ceylon tea is in some degree regulated by the pectic substances and enzymes which occur in the leaf.