1.1.1酶促氧化(Enzymatic oxidation)油脂的酶促氧化是由脂氧酶参加的氧化反应。不少植物中含有脂氧酶,脂氧酶是一种单一的多肽链蛋白,它有几种不同的催化特性,其中一种...
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酶促氧化褐变 enzymatic oxydative browning
Extraction by in vitro enzymatic oxidation is a method for directional production of theaflavins relying upon the oxidation property of polyphenol oxidase.
体外酶促氧化制取茶黄素是利用多酚氧化酶的氧化特性定向生产茶黄素。
参考来源 - 绿茶多酚纳米碳酸钙固定化酶定向转化及其产物的生物学活性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
结果表明，通过水相中的酶促氧化及非酶反应，合成了红酚。
The immobilized enzyme was used for transforming pyrogallol into purpurogallin in aqueous phase.
说明在酶促氧化过程中，绿原酸和咖啡酸是主要进行聚合反应的底物。
It was proved that chlorogenic acid and caffeic acid were the main substrates in the process of enzymatic oxidation which ran the reaction of polymerization.
酶促氧化结果表明，发酵80分钟时，茶黄素的生成量最高(为15.05%)。
Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase.
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