Theanine hydrolase () is an enzyme characterised from tea that catalyzes the hydrolysis of theanine to L-glutamic acid and ethylamine:
Theamine is the non-proteinogenic amino acid which gives tea its umami taste. Hence it is used as a food additive and metabolic engineering has been used to produce it.
This enzyme is a hydrolase, one acting on carbon-nitrogen bonds other than peptide bonds, specifically in linear amides. The systematic name of this enzyme class is N5-ethyl-L-glutamine amidohydrolase. Other names in use include L-theanine amidohydrolase, and 5-N-ethyl-L-glutamine amidohydrolase.
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