Peptidase activity in shoot tips of the tea plant (Camellia sinensis L.)

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Abstract
The progressive increase in free amino N in tea shoot tips during withering was shown to be due to the activity of an endogenous tea peptidase system. A suitable assay procedure was developed for the assay of this enzyme system in cell-free preparations of tea shoot tips. The tea peptidase system showed maximal activity at 52[degree] in 1-hour incubations. The optimum pH was near 5.0. The level of activity was markedly different in the various parts of the shoot tips and in different clones.