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2019 | OriginalPaper | Buchkapitel

19. Tannase and Its Applications in Food Processing

verfasst von : Swaroop S. Kumar, Rakhy Sreekumar, Abdulhameed Sabu

Erschienen in: Green Bio-processes

Verlag: Springer Singapore

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Abstract

Tannases represent a group of enzymes finding its applications in food, brewing, and pharmaceutical industries. They have a wide range of distribution and are reported form animals, plants, and microbial sources. However, tannase from microbial source is preferred over other sources for industrial uses. They act upon hydrolyzable tannins by cleaving the ester and depside bonds so as to release glucose and gallic acid. Gallic acid production is one of the most important commercial applications of tannase. Apart from that, they are extensively used in the food industry, especially in instant tea production, where it enhances the extractability and cold water solubility of key compounds. Another important application of tannase is the removal of haze formation and unflavored phenolic compounds from beer and wine. Quality of fruit juices also can be improved by tannase enzyme. Haze formation and bitterness of the fruit juices can be minimized by the application of these enzymes. Tannins are considered as anti-nutritional factors while using agro-industrial residues as animal feed. De-tannification of feed by tannase enzyme treatment can significantly improvise the quality of animal feed. Usage of tannase enzyme in the food industry with respect to its challenges is emphasized in the present chapter.

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Vorheriges Kapitel Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides

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Titel: Tannase and Its Applications in Food Processing
verfasst von: Swaroop S. Kumar
Rakhy Sreekumar
Abdulhameed Sabu
Verlag: Springer Singapore
Buch: Green Bio-processes
Print ISBN: 978-981-13-3262-3

Electronic ISBN: 978-981-13-3263-0

Copyright-Jahr: 2019
DOI: https://doi.org/10.1007/978-981-13-3263-0_19

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