摘要
L-茶氨酸是茶叶中的特征氨基酸,具有改善食品风味、放松减压、增强抗肿瘤药物疗效等多种功能。本文介绍了L-茶氨酸的生理功能及其在食品、保健品和医药领域中的应用,并重点对L-茶氨酸的酶法合成进行了综述,在此基础上探讨了工业化生产L-茶氨酸的未来可能的研究方向,以期为利用酶法实现L-茶氨酸的工业化生产提供参考依据。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第23期298-304,共7页
Food Science
基金
天津市科技计划项目(14ZCZDSY00064)
作者简介
李元（1986-）,女,助理研究员,硕士,研究方向为生物催化.E-mail：li_yuan@tib.cas.cn;通信作者：祝俊（1962-）,男,研究员,博士,研究方向为酶工程与生物催化.E-mail：zhu_j@tib.cas.cn
