Process in Enzymatic Synthesis of L-Theanine

doi:10.7506/spkx1002-6630-201723047

Abstract

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.

Key words: tea, L-theanine, biosynthesis, enzyme

CLC Number:

TS202.3

LI Yuan, LIU Shan, ZHU Jun. Process in Enzymatic Synthesis of L-Theanine[J]. FOOD SCIENCE, 2017, 38(23): 298-304.

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Process in Enzymatic Synthesis of L-Theanine

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