Efficient enzymatic synthesis of theaflavin and its production mechanism

In this study, a novel preparation method of theaflavin (TF) has been established. Our findings indicated that the formation of TF was significantly enhanced by using an ice bath (2–3°C). Additionally, increasing the ratio of (−)‐epigallocatechin (EGC) under the ice bath could further improve its yi...

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Veröffentlicht in:	Journal of food science 2024-03, Vol.89 (3), p.1531-1539
Hauptverfasser:	Jian, Jinjin, Gao, Zhijiang, Ding, Yangping
Format:	Artikel
Sprache:	eng
Schlagworte:	Cryonics dark reaction solution Enzymatic synthesis food science Hypotheses Ice ice bath Mathematical analysis Oxidation production mechanism Quantum mechanics Quinones Synthesis theaflavin theaflavins
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