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《Acta Agriculturae Zhejiangensis》 2014-01
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Improvement of tobacco quality by flavored proteinase degradation

XIAO Ming-li;YANG Qing;LIN Rui-feng;PU Yuan-zhu;BAO Xiu-ping;LI Xian;The Technology Center of China Tobacco Guangdong Industrial Co. ,Ltd.;Yunnan Reascend Tobacco Technology ( Group) Co. ,Ltd.;  
In order to improve the quality of upper tobacco leaves,proteins in tobacco leaves were degraded by flavored proteinase,and the physical structure,free amino acids,aroma component of the processed tobacco leaves were compared with the control. The protein content decreased by 19. 1% after proteinase degradation,and the texture of tobacco leaves became loose. The sensory characters were improved due to increased aroma,lightened miscellaneous odors,lowered irritation,and cleaner aftertaste. Especially,the bitterness and pungent taste was obviously eliminated. Besides,the content of free amino acid and aroma significantly increased. The above results indicated that flavored proteinase degradation was effective to improve the smoking quality of upper tobacco leaves.
【Fund】: 广东中烟工业有限责任公司科技项目“烟叶原料醇化处理技术研究”(粤烟工[2012]科字第014号)
【CateGory Index】: S572
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