Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry
Tannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/79 |
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| author | Zhanhui Tang Liyu Shi Shuang Liang Junfeng Yin Wenjiang Dong Chun Zou Yongquan Xu |
| author_facet | Zhanhui Tang Liyu Shi Shuang Liang Junfeng Yin Wenjiang Dong Chun Zou Yongquan Xu |
| author_sort | Zhanhui Tang |
| collection | DOAJ |
| description | Tannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion, and is therefore widely used in the tea industry. However, due to high production costs, difficulties in purification and recovery, and insufficient understanding of Tannase properties, the large−scale application of Tannase is severely limited. Therefore, the sources of Tannase and the effects of fermentation temperature, pH, stirring speed, time, carbon, and nitrogen sources on the preparation of Tannase are described in this study. The advantages and disadvantages of various methods for measuring Tannase activity and their enzymatic characterization are summarized, and the concentration and purification methods of Tannase are emphasized. Finally, the application of Tannase to reduce the formation of tea precipitate, enhance antioxidant capacity, increase the extraction rate of active ingredients, and improve the flavor of the tea infusion is described. This study systematically reviews the production, characterization, purification, and application of Tannase to provide a reference for further research and application of Tannase. |
| format | Article |
| id | doaj-art-1f0c96942c4a48e3bd4fa43c32963ff8 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1f0c96942c4a48e3bd4fa43c32963ff82025-01-10T13:17:44ZengMDPI AGFoods2304-81582024-12-011417910.3390/foods14010079Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea IndustryZhanhui Tang0Liyu Shi1Shuang Liang2Junfeng Yin3Wenjiang Dong4Chun Zou5Yongquan Xu6College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, ChinaCollege of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, ChinaNational Engineering Research Center for Tea Processing, Hangzhou 310008, ChinaTannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion, and is therefore widely used in the tea industry. However, due to high production costs, difficulties in purification and recovery, and insufficient understanding of Tannase properties, the large−scale application of Tannase is severely limited. Therefore, the sources of Tannase and the effects of fermentation temperature, pH, stirring speed, time, carbon, and nitrogen sources on the preparation of Tannase are described in this study. The advantages and disadvantages of various methods for measuring Tannase activity and their enzymatic characterization are summarized, and the concentration and purification methods of Tannase are emphasized. Finally, the application of Tannase to reduce the formation of tea precipitate, enhance antioxidant capacity, increase the extraction rate of active ingredients, and improve the flavor of the tea infusion is described. This study systematically reviews the production, characterization, purification, and application of Tannase to provide a reference for further research and application of Tannase.https://www.mdpi.com/2304-8158/14/1/79Tannasefermentationenzymatic characterizationpurificationapplication |
| spellingShingle | Zhanhui Tang Liyu Shi Shuang Liang Junfeng Yin Wenjiang Dong Chun Zou Yongquan Xu Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry Foods Tannase fermentation enzymatic characterization purification application |
| title | Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry |
| title_full | Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry |
| title_fullStr | Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry |
| title_full_unstemmed | Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry |
| title_short | Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry |
| title_sort | recent advances of tannase production characterization purification and application in the tea industry |
| topic | Tannase fermentation enzymatic characterization purification application |
| url | https://www.mdpi.com/2304-8158/14/1/79 |
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