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The effect of temperature on enzyme activity during the fermentation phase of black tea manufacture
Author(s) -
Cloughley John B.
Publication year - 1980
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.2740310909
Subject(s) - black tea , peroxidase , fermentation , enzyme , chemistry , food science , enzyme assay , phase (matter) , biochemistry , organic chemistry
Abstract Activities of both polyphenoloxidase and peroxidase enzymes declined as a function of fermentation time, the magnitude of the effect on the former being much greater. The effect of temperature on the rate of inactivation was also much greater on polyphenoloxidase.