食品科学2017，Vol.38Issue(23)：298-304,7.DOI:10.7506/spkx1002-6630-201723047
酶催化合成L-茶氨酸的研究进展
Process in Enzymatic Synthesis of L-Theanine
摘要
Abstract
L-theanine (γ-glutamylethylamide), a unique non-protein-derived amino acid in tea, has a broad range of bioactivities, such as improving food flavor, releasing pressure and enhancing the efficiency of anticancer agents. Herein, the physiological and pharmacological activities of L-theanine and its applications in food, health and medical industries are summarized with focus on the enzymatic synthesis of L-theanine. Moreover, directions for future research are also discussed in the hope of providing a guideline for the large-scale industrial production of L-theanine.关键词
茶叶/L-茶氨酸/生物合成/酶Key words
tea/L-theanine/biosynthesis/enzyme分类
轻工纺织引用本文复制引用
李元,刘珊,祝俊..酶催化合成L-茶氨酸的研究进展[J].食品科学,2017,38(23):298-304,7.基金项目
天津市科技计划项目(14ZCZDSY00064) （14ZCZDSY00064）
