HRK Supply Tannase raw Materials powder Tannase

CAS:9025-71-2

MF:/

MW:/

EINECS:232-804-4

Specification​: 99% min Tannase Powder

Sample:Tannase Powder

Packaging:1kg/bag, 25kg/drum

Brand: raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Tannase Powder Usage and Synthesis.

Preventing Cold Turbidity

In the production of tea beverages, the high-temperature extract of tea becomes turbid and produces flocculent precipitation (tea cheese) after cooling. The higher the concentration of solids in the tea extract, the more serious this precipitation phenomenon is, affecting the stability of the tea beverage.

In addition, tea beverages also become cloudy in refrigeration, and the flavour and aroma are greatly affected, a phenomenon that greatly impairs their commercial value as cold beverages. Tea drinks produce tea cream cheese precipitation is the cause of the caffeine in the tea and catechins or theaflavins and other core formation of insoluble complexes, to prevent the precipitation of the methods include the selection of raw tea, appropriate extraction conditions, membrane filtration treatment, reduce the concentration of water-soluble solids, and so on, but also the use of the addition of PVPP for treatment.

But no matter which method will make the content of caffeine and catechins, which are the unique components of tea, decrease, and the addition of sugar can inhibit the generation of precipitation, but there are also problems such as increased calories.

Tannase is a special enzyme that can solubilise tea cheese, it can break the ester bond between catechol and gallic acid, hydrolyse the bitter and astringent ester catechin, and the gallic acid anion released can compete with theaflavin and thearubigin for caffeine, and form the water-soluble short-chain substance with small molecular weight, thus reducing the turbidity of tea broth.

Uses of Tannase.

Tannase is an extracellular enzyme produced by Aspergillus niger. The enzyme acts as a lipase and breaks down tannins into ellagic acid. It can be used to remove tannins in the fruit juice, tea beverage and beer industries.

Enzymes. Mainly used in the production of instant tea to break down the tannins in it to improve the cold solubility of the finished product and to avoid turbidity on cooling after hot solubilisation. When used in the pH value of 5.5 ~ 6 of the tea extract, according to the ratio of 2.5g per litre plus tannase enzyme preparation added, then stirred at 30 ℃ for 70min, and then warmed to 90 ℃ to inactivate the enzyme, centrifugation to remove tannase, you can.

Preparation of Tannase.

Product method of Bulk Tannase Powder.

It is generally produced by controlled cultivation of Aspergillus niger (Aspergillusniger) or Penicilliumglaucum (Penicilliumglaucum) in Chua's medium (CzapekDox) containing 2% ellagic acid and 0.2% casein hydrolysate, removal of the mycelium, and drying after precipitation with acetone.